Preheat oven to 400°F and line a baking sheet with parchment paper or silicone liner.

Remove puff pastry from freezer and let thaw while you prepare the peppers.

Halve peppers and place cut-side down on the baking sheet. Roast for about 20 minutes, until skin starts to blacken and blister. Place peppers in a Ziploc bag and let steam to cool and loosen the skins.

Increase oven temperature to 425°F.

Once cool enough to handle, peel off skins and discard. Chop peppers and set aside.

In a large bowl, whisk together cream and eggs until frothy. Mix in peppers, cheese, salt, and pepper.

Unroll thawed puff pastry and place in pie pan, pressing down along corners. Cut off excess and use pieces to fit any holes.

Pour egg mixture into pie crust and carefully move to the oven. Bake for 20 minutes, until puffed and browned. Let cool 10 minutes before serving.