East Indian Sardine Quiche

2 cans Crown Prince Sardines, drained and flaked
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, thinly sliced
1 1/2 tablespoons curry powder
4 eggs
1 12 ounce can evaporated milk
1/4 cup heavy cream
salt and black pepper to taste
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 teaspoon paprika

Preheat oven to 350°F. Heat oil in a large frying pan and sauté the garlic and onion until soft. Add curry powder and sauté until fragrant. Remove from heat and stir in the sardines. Set aside and let cool.

Beat the eggs, milk, cream, salt and pepper until thoroughly combined. Add the sardines and mix evenly to blend. Pour the entire mixture into a large baking dish. Top with bell peppers and sprinkle with paprika. Bake for 35 minutes, or until the filling is set and golden brown. Serve warm or chilled. Serves 4.