Brie And Red Pepper Mini Quiches Recipe

• Pastry for double-crust pie
• 2 Tbsp. Butter
• 3/4 c. Finely Minced Sweet Red Peppers
• 1/2 lb Brie cheese, cut in small Cubes
• 10 slc Bacon, cooked and crumbled
• 3 x Large eggs
• 1 1/3 c. Whipping cream Salt and cayenne pepper

1. On lightly floured surface, roll out pastry thinly and line thirty-six 2 1/4-inch (6cm) tartlet tins.
2. Line with foil and weight down with pie weights or possibly dry beans.
3. Bake in 375F (190C) oven for 10 min.
4. Remove foil and pie weights; let cold.
5. In skillet, heat butter; saute/fry red peppers till softened.
6. Spoon into tart shells; top with cheese, then bacon.
7. In bowl, beat together Large eggs and cream; season with salt and cayenne to taste.
8. Pour over mix in tart shells; bake in 350F (180C) oven for 10 to 15 min or possibly till filling is hard.
9. Serve immediately.
10. (Tarts can be cooled and frzn in airtight containers.
11. To reheat, bake frzn tartlets in 375F (190C) oven for 10 min or possibly till heated through.)
12. Makes 36 appetizers.

pastry, butter, sweet red peppers, cheese, bacon, eggs, whipping cream salt

Taken from cookeatshare.com/recipes/brie-and-red-pepper-mini-quiches-92236 (may not work)