Miniature Vegetable Quiches

• 10 bags Bigelow Green Tea
• 1 cup boiling water
• 2 tablespoons extra-virgin olive oil
• 3/4 cup bell peppers diced colored
• 1/2 cup asparagus tips / cut into small pieces, 1/2 - 1 inch
• 1/2 cup frozen peas
• 1 tablespoon shallots minced
• 1/4 cup tea concentrate
• 6 large eggs
• 1/2 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon cracked pepper freshly
• 4 ounces cream cheese 1/2 of an 8-ounce package, slightly softened, cut into 18-20 pieces
• dill optional garnish

1. Place tea bags in a 2-cup glass measure. Add water. Steep tea for 10 minutes.
2. Squeeze all liquid from tea bags into cup. Discard tea bags. (About 1/2 cup tea concentrate.)
3. Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside.
4. In 10-inch non-stick skillet place olive oil. Heat for 1 minute. Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened.
5. Add 1/4 cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated. Remove from heat; set aside.
6. In large bowl stir together eggs, half and half, salt and pepper. Mix well.
7. In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture.
8. Repeat with remaining ingredients.
9. Bake for 15 to 18 minutes or until very lightly browned near edges. Remove from oven. Cool slightly. Garnish with dill if desired.

tea, boiling water, extravirgin olive oil, bell peppers, frozen peas, shallots, concentrate, eggs, salt, cracked pepper, cream cheese, dill

Taken from www.yummly.com/recipe/Miniature-Vegetable-Quiches-1665727 (may not work)