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["1. Prebake the tart crust as directed in note and set aside.", "2. Preheat the oven to 400u00b0F.", "3. Heat 2 tablespoons of the olive oil in a large saute pan. Add the peppers and saute over medium-high heat, string occasionally, until the peppers are well wilted but not browned, about 10 minutes.", "4. Lower the heat to medium and stir in the wine and a pinch of salt. Continue cooking until the peppers are soft but not browned, about 15 minutes more.", "5. While the peppers cook, put the basil, Parmesan cheese and remaining 2 tablespoons of oil in a food processor or blender and puree as fine as possible. Set aside.", "6. Whisk together the eggs and yolks in a bowl. Add the half-and-half, heavy cream and about 1/2 teaspoon salt and whisk to smooth.", "7. To assemble the quiche, spread the basil puree across the bottom of the crust. Top with half of the provolone, then all the peppers. Dot the olives, if using, over the peppers. Spread the remaining provolone over the peppers and pour in the egg and cream mixture.", "8. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean and the edges of the crust are very golden. Remove and let rest for 10 minutes, then serve."]
