Chile Relleno Queso Quiche

1 frozen, ubaked 9-in. deep dish pie crust
1 TBS olive oil or cooking spray
1 bell pepper chopped,seeded
1 red pepper chopped, seeded
1 yellow pepper chopped, seeded
1/4 c of onions
3 large eggs
1 c of fat free or skim milk
1/4 c of whipping cream
1/2 tsp salt
1 c mozzarella shredded cheese
1 c mexican shredded cheese
1 chopped and seeded poblano

preheat oven to 375 degrees. prick holes in bottom of pie crust with fork. bake pie crust on baking sheet 10 minutes, or until lightly browned.remove from oven. set aside, leaving on baking sheet. saute peppers and onions in olive oil or cooking spray until tender, approximately 10 minutes. blend eggs, milk, cream and salt. layer mozzarella cheese in pie crust with sauteed veggies. pour egg mixture over until 1/4-inch from top of crust (there may befilling left over, depending on size of eggs). sprinkle mexican cheese on top of quiche. reduce oven heat to 350 degrees. place quiche in oven for 30 minutes or until set. transfer pan to rack and cool 15-30 minutes . makes 8 1/8 servings at 257 calories.

Number of Servings: 8

Recipe submitted by SparkPeople user LEAROY1995.