Instructions: In a skillet heat oil and cook bell pepper, onion and garlic until tender; set aside to cool.

In a large bowl whisk eggs and cream until combined; stir in sauteed vegetables and remaining ingredients, season with spices, salt and pepper.

Pour egg mixture into tart shell and bake 30 minutes or until custard is firm to the touch. Cool briefly before cutting.

Serve with Pico De Gallo alongside, sprinkled with roasted corn kernels and chopped cilantro.

This recipe yields 8 servings.

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