Sprout and Red Pepper Quiche

Ingredients
20cm/ 8 inch shortcrust Pastry Case
25g/1oz Butter
1 Onion, finely chopped
½ Red Pepper, finely chopped
225g/8oz Sprouts, shredded
2 Eggs, beaten
150ml / ¼ pt Double Cream
½ tsp Nutmeg
Salt and Pepper
Method
Melt the butter in a large frying pan, then add the onion and cook until soft.
Add the pepper and cook for a further minute.
Add the shredded sprouts to the pan and quickly fry for 2 minutes.
Season with the nutmeg salt and pepper.
Allow to cool slightly then place the vegetables in the pastry case.
Beat the eggs ands cream together and pour over the vegetables in the pastry case.
Place on a baking tray and cook at Gas 6/200C for about 30 minutes or until golden and set.