2 Pepper Cheese Tart - cooking recipe

Ingredients

1 refrigerated pie crust (half 15 oz. pkg.)
2 red peppers
2 green peppers
1 onion
2 Tbsp. oil
salt and pepper
3 oz. Swiss cheese (about 3/4 c.), shredded
2/3 c. milk
2 eggs
dash of cayenne pepper

Preparation

Heat oven to 350\u00b0.
Unfold dough and fit in 9-inch pie or tart pan with removable bottom.
Trim edges of pie dough.
Line the dough with double thickness of aluminum foil pressed against surface.
Bake 15 minutes.
Remove foil and continue to bake 15 to 20 minutes.
Let cool; cut peppers into 1/4 strips.
Slice onion in frying pan; heat oil and add peppers and onion with 1 teaspoon salt and 1/4 teaspoon pepper.
Cook until softened; remove from heat.
Cool slightly.
Shred cheese; combine milk, eggs, cayenne, 1 teaspoon salt and 1/4 teaspoon pepper.
Spread cheese in bottom of shell.
Arrange peppers and onion on top and pour milk mixture over.
Bake until custard has set, 45 minutes.
Serve hot or warm.