For this colorful entrée, mix and match the colors, sizes, and heat quotient of the peppers you select. If you don’t want it too piquant, go easy on the hot chiles. Otherwise, live it up.

INGREDIENTS | SERVES 6

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• About 2 cups coarsely chopped peppers of your choice
• 4 eggs, well beaten
• 1 cup milk
• 1 cup shredded Swiss cheese
• 1 to 2 teaspoons smoked paprika
• Salt and freshly ground black pepper to taste
• 1 (9-inch) deep-dish piecrust

1. Preheat the oven to 350°F.

2. Heat the oil in a large skillet over medium heat and sauté the garlic. Add the peppers and sauté for 2 to 3 minutes.

3. Meanwhile, mix the eggs, milk, cheese, paprika, salt, and pepper together until well combined. Stir in the peppers and pour the mixture into the piecrust.

4. Bake the tart for 30 minutes or until the center is firm and the top browns. Serve hot.

Nutrition

330 calories
23g fat
17g carbohydrates
14g protein
230mg sodium
1g fiber