This savory summer quiche recipe is from my friend, Janet Young. Besides playing bridge, she likes going through cookbooks, reading about food or cooking something special for her family.

Some of my favorite recipes come from her. This is a recipe she submitted to “Celebrating our Gardens,” the Country Club of Louisiana Garden Club cookbook.

This well-seasoned cheesy quiche is nice for brunch or any light meal. Janet uses the refrigerated pie crust you unroll and place in the pie pan. Sautéed bell pepper, onion and garlic are folded into the cheese and cream filling.

I served it with a green salad and a small piece of grilled ham.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.