Crustless Red Pepper Quiche

½ cup julienned pepper
1 cup chopped tomato
2 tbls butter or oil
2 tbls minced basil
1 cup grated cheese
1 cup cream (or plain yogurt)
4 eggs, beaten

Heat butter in a skillet on medium and sauté pepper and tomato for about 10 minutes. Meanwhile, whisk together cheese, cream and eggs. Add basil and stir. Grease well a medium cast iron skillet or pie dish with butter. Spread sautéed vegetables onto the bottom of the baking dish (without the juices). Then, pour the egg mixture over the vegetables. Place in a 350 degree oven for about 45 minutes or until set.