Brie & Red Pepper Mini-Quiches

  • 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 image placeholder

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