Rainbow Quiche

Preheat oven to 350 degrees F.

Line 9″ deep dish pie dish with refrigerated pie crust and flute edges as desired. In a large frying pan, sauté onion, green pepper, and red pepper in butter until vegetables are tender, about 4-5 minutes. Add corn and black beans and stir until heated through, 2-3 additional minutes.

Pour vegetable mixture into the bottom of the pie crust and cover with shredded cheese. In a mixing bowl, add eggs, milk, salt & pepper and whisk together well. Pour egg mixture over vegetables and cheese.

Bake 50-60 minutes or until center is set.