Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.