1 9 in. pastry crust
1 c. red, green, and yellow peppers, chopped
1/8 c. onion, diced
1 c. sharp cheddar cheese, shredded
1 T. flour
2 large eggs
4 egg whites
1 1/2 fat free evaporated milk
1/2 T. prepared mustard
1/8 t. black pepper
Line a 9 in. pie plate with pastry crust. Crimp edge as desired. Line pastry crust with double thickness of foil. Bake in 450 degree oven for 8 minutes. Remove foil, continue baking for 4 more minutes. Remove from oven and reduce oven temperature to 350 degrees.
Meanwhile, mix together cheese and flour. Set aside. In a seperate medium bowl mix eggs and milk, well. Add mustard, pepper and nutmeg. Layer peppers and onions in baked pastry crust. Top with cheese. Pour egg mixture over to fill crust. Bake for 40-45 minutes, until knife inserted in center comes out clean. If necessary, place foil strips over crust edges to prevent over browning, 15 minutes into baking time. Let stand at least 10 minutes before serving.