1. Take pie crust out of the freezer (or make your own)and let it stand at room temp for at least 15 minutes.
2. Roast peppers under a broiler until blistered on all sides. Let cool and peel skin from peppers. Remove ribs and seeds and slice into ribbons.
3. Turn oven to bake on 375 F.
4. Spread pepper ribbons evenly in the bottom of the pie crust. Spread cheese on top of peppers.
5. In a mixing bowl, combine eggs, half and half, hot sauce (I like Frank's Red Hot), oregano, red pepper flakes, and salt. The color of the mixture should be light custardy yellow. Add more half and half if you think it is too dark.
6. Put the pie crust pan on a cookie sheet on the oven rack (pulled forward). Pour the egg mixture into the crust over the peppers and cheese, you may have too much for the crust.
7. Bake the quiche for about 40-50 minutes, or until the top is just a little golden and the crust is a little toasty.
8. May be served hot, warm or cold to your liking or convenience!
9. YUM!
I ate this and it was delicious. Don't overcook it.