Brie & Red Pepper Mini-Quiches
- Pastry for double-crust pie
- 2 Tbsp Butter
- 3/4 cup Finely Chopped Sweet Red
- 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
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
Submitted by: Recipe Group Member
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