Green Pepper, Red Onion and Boursin Quiche

YIELD: 12, 5" quiches

21/2 lbs. green pepper, small dice
12 oz. red onion, small dice
4 oz., 4 Tbsps. olive oil
55 oz. liquid eggs
27 1/2 oz. heavy cream
10 1/2 oz. Boursin cheese 1
2, 5" tart shells, unbaked

1. Preheat oven to 275°F. Sauté vegetables in oil until just soft, remove from heat cover; chill.
2. Combine the liquid eggs and heavy cream, whisk.
3. Portion vegetables between the tart shells. portion the cheese between the shells.
4. Ladle the egg mixture into the tart shells. Bake in a preheated 275°F oven until a toothpick comes out cleanly, about 25 minutes, remove and cool.

Submitted by Executive Chef Brian Seto, Legacy Health System, Emanuel Hospital, Portland, OR