In Wake Forest, North Carolina, a place I called home for 3.5 years in my twenties, sits a well-known favorite of the Olde English Tea Room.  As you walk in the door, you are greeted with the fragrance of enough tea to make any tea-lover happy.

They had delicious cakes that friends of mine baked in the wee hours of the morning and the slower hours of the afternoon.  Delicious chicken salad and a chicken and rice soup that I ate almost exclusively.  And they had quiches.

I never tried theirs because I didn’t know what I was missing.  I didn’t start eating quiche until a few years ago.  Maybe its because I thought it wasn’t filling or was too dainty of food – I mean, I love macaroni and cheese and a good steak or burger.  But, now I know better.

I created this quiche because of the presence of these sweet little peppers that were on sale at my grocery store.  Oh goodness.  Their sweetness, after cooking just a bit in some olive oil, tasted divine and simple in the pool of eggs and cream and cheese that they baked in.  I went the simple route and used a store bought pie dough for the crust – but do what your heart – and your counter space limitation – tell you to do.  Maybe you have a pie crust recipe from your grandmother that you use all that time – then by all means use it.