Hatch Chile Mini Quiche

• 1 whole Hatch Chile Pepper, Chopped
• 2 cloves Garlic, Chopped
• 1/2 cups White Onion, Chopped
• 5 whole Eggs
• 3 Tablespoons Half-and-half
• 4 whole Slices Soppressata, Chopped (found In Deli Section)
• 1/3 cups Goat Cheese
• 1 dash Salt And Pepper
• 30 whole Athens Mini-Phyllo Tart Shells

1. Preheat oven to 375u0b0F.
2. In a medium-sized skilled over medium high heat, spray with cooking spray and add pepper, garlic and onion. Saute for about 8 minutes, until the onions start to brown. Remove from heat.
3. In a medium bowl, whisk together eggs and half-and-half. Add in hatch chile mixture, soppressata, goat cheese, salt and pepper.
4. Pour egg mixture into the mini-tarts. Bake for 10 to 12 minutes, until tarts are crispy and egg mixture has set.

hatch, garlic, white onion, eggs, section, goat cheese, salt, shells

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/hatch-chile-mini-quiche/ (may not work)