• Sift flour into medium-size bowl.
• Add butter into flour creating small fine balls using a pastry blender.
• Add egg mixture and mix until the flour and egg sticks together. Add a little water if necessary the mixture turns into a ball.
• Place in refrigerator to chill for 15 minutes.
• Remove from refrigerator and place on floured surface.
• Using a rolling pin, roll pastry out until it is big enough to fill your quiche pan (including the sides).
• Next is a secret cook’s trick: place wax paper on pastry shell and fill pastry shell with enough dried beans (you can use dried rice as well) for 10 - 15 minutes until pastry is light golden brown.
• Remove quiche pan from oven, and remove beans and wax paper. Set aside to cool while you make quiche mixture.

Quiche mixture

• Red pepper cut in rings (4 -6 rings) to garnish
• Whisk together 3 eggs.
• Add 1/2 cup 1% milk and 1/2 cup softened cream cheese and mix until smooth.
• Add egg mixture to milk and cream cheese blending until smooth.
• Pour mixture into quiche pastry shell and garnish with red pepper rings.
• Bake at 350F for 45 minutes, or until the center springs back lightly.
• SBcanning favors this Quiche with or without the pastry. It takes a little time to make, but with the provolone, fresh herbs and red pepper - his healthy quiche has excellent flavor.