Roasted Red Pepper and Cheese Crustless Quiche

This was surprisingly wonderful!  I added some crumbled bacon to the top at the end for a little extra flavour.  The only thing I couldn't figure out is that I baked it in a glass pie pan and it took an hour to bake as opposed to the 35 to 40 minutes that it states in the recipe.  I am posting the recipe with the original baking time and hopefully it doesn't take you as long as it took me.  This was served with a spinach salad. I got this recipe from Todays Parent magazine May 2008.

1/3 cup all purpose flour
3/4 tsp baking powder
1/2 tsp salt
9 eggs
1 1/2 cups shredded sharp cheddar, Asiago or Swiss cheese (I used cheddar)
1 cup ricotta cheese
1 cup grated Parmesan Cheese
1 cup diced roasted red peppers (from a jar is fine)
4 green onions, chopped

Preheat the oven to 350 F.  Grease a 10 in pie pan.

In a small bowl, stir together the flour, baking powder and salt.  Set aside.

Crack the eggs into a large mixing bowl and beat with an electric mixer until very fluffy and almost doubled in volume - 3 to 4 minutes.  Add the flour mixture and beat until just blended.  Add the cheddar (or whatever), ricotta and Parmesan cheeses and beat very briefly.  Finally stir in the diced red peppers and green onions.  Transfer to the prepared pie pan and put into the oven.   Bake for 35 to 40 minutes or until nicely puffed, lightly browned and a knife inserted into the middle comes out clean.  Let sit at room temperature for about 5 minutes before serving.