Southwest Quiche

• 1 pie crust
• 3 eggs
• 1 each peppers, red, yellow, green
• 1/2 lb. Cheddar
• 3/4 lb. Ricotta
• 8 bacon slices
• 3 Tbsp. oil for frying
• 8 oz. half and half
• 1/2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• 3 Tbsp. Pesto (optional, but good)

1. Line a 9-inch pie tin or quiche tin with a generous pie crust. Bake in the oven for 15 to 20 minutes.
2. While it is baking, broil the bacon until crisp and slice the peppers into large pieces and fry gently until limp, but not soft.
3. Do not burn.
4. Pieces should be 3/4 by 2-inch.
5. Grate the Cheddar and mix Cheddar, Ricotta, herbs, pepper flakes and the half and half.
6. Beat the eggs and add in.
7. Crumble the bacon, lay it on bottom of crust.
8. Add 1/3 of the egg and cheese mix, drain and add the peppers and add in the rest of other mix.
9. Bake at 350u0b0 for 35 minutes, or until done.
10. Let rest15 minutes before serving.

crust, eggs, peppers, cheddar, ricotta, bacon, oil, italian seasoning, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321513 (may not work)