While the pie is blind baking, make your filling ready. Roast the red peppers. Wash the bell peppers well and grease them with oil a little and roast them directly on the gas flame till they are charred on all sides. Do keep turning often so that they are not completely burned and cooked evenly. Once done, wash and remove the black charred bits and let it cool. Deseed and chop into thin strips.
In a heavy bottom pan, heat olive oil and add chopped garlic to it and saute for one minute. Add sliced onion to it and saute till it is transparent. Add chopped chicken breast , salt and pepper and flash fry for 3-4 minutes. Add roasted pepper and tun off the heat.
Whisk together eggs, milk, cream, salt and pepper. Keep aside.
Once the pie is baked and still warm, brush it with egg white (if using) and then spread the chicken and red pepper mixture. Pour the egg mixture on this and add shredded basil leaves. Sprinkle grated cheese and bake for 30 minutes till set.
Let it cool completely before unmoulding. Once cool, push the bottom of the pie a little which will result in the side mould coming out. Now using a flat spoon slide the pie out from the base. Using a wet knife slice it into pieces and serve warm may be with a fresh salad. At my house, we love it as dinner with salad and with tea or juice for breakfast and as an evening snack you get the drift.