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Brie & Red Pepper Mini-Quiches

Ingredients:

• Pastry for double-crust pie
• 2 Tbsp Butter
• 3/4 cup Finely Chopped Sweet Red
• Peppers
• 1/2 lbs Brie cheese, cut in small cubes
• 10 slices Bacon, cooked and crumbled
• 3 Eggs
• 1 1/3 cupWhipping cream
• Salt and cayenne pepper

Preparation:

On lightly floured surface, roll out pastry thinly and line thirty-six 2 1/4-inch tartlet tins. Line with foil and weight down with pie weights or dried beans. Bake in 375° F oven for 10 minutes. Remove foil and pie weights; let cool.

In skillet, melt butter; sauté red peppers until softened. Spoon into tart shells; top with cheese, then bacon.

In bowl, beat together eggs and cream; season with salt and cayenne to taste. Pour over mixture in tart shells; bake in 350° F oven for 10 to 15 minutes or until filling is firm. Serve immediately. (Tarts can be cooled and frozen in airtight containers. To reheat, bake frozen tartlets in 375° F oven for 10 minutes or until heated through.

Servings: 36 appetizers Print This Page