Red Pepper and Colby Cheese Quiche (Cornmeal Crust)

The vibrant combination of red peppers brings a burst of colour and freshness, perfectly balanced by the richness of shredded Colby cheese. Nestled in a cornmeal crust, this healthy veggie quiche invites you to indulge on a nutritious masterpiece.

5 eggs
1 cup half-and-half cream
1 cup Colby or Monterey cheese, grated
¼ cup onion, chopped
¼ cup red pepper, chopped
1 Tbsp. cornmeal

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Mix all ingredients except corn meal in medium bowl.

In a non-stick skillet that will take the temperature in the oven, spray with cooking spray and coat with corn meal.

Pour egg mixture in skillet.

Bake for 45 minutes or until top of quiche is golden brown.

Makes 4 medium servings.