Prepare pastry for single crust pie as directed. On a floured surface, roll pastry to 1/8 inch thickeness. For 2 1/2 inch quiches, cut twelve 4 inch circles; for 1 3/4 inch quiches cut 24 3 inch circles. Line 2 1/2 inch muffin cups with 4 inch circles or 1 3/4 inch muffin cups with 3 inch circles; set aside.

In a bowl, combine eggs, milk, light cream, oregano, white pepper, sage, and garlic powder. Sprinkle cheese and red peppers in a pastry-lined cups. Pour egg mixture into each cup.

Bake in a 350 degree oven about 15 minutes for 1 3/4 inch quiches, about 20 minutes for 2 = 1/2 inch quiches, or till filling appears set. Cool in muffin cups for 10 minutes; remove from cups.

Serve warm. Or wrap in foil and freeze. Reheat, covered with foil on a baking sheet in a 325 degrees oven about 25 minutes.

Make 12 (2 1/2 inch) or 24 (1 3/4 inch) quiches.