Brie And Red Pepper Mini Quiches Recipe
Servings: 12
Ingredients
- 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
Directions
- On lightly floured surface, roll out pastry thinly and line thirty-six 2 1/4-inch (6cm) tartlet tins. Line with foil and weight down with pie weights or possibly dry beans. Bake in 375F (190C) oven for 10 min. Remove foil and pie weights; let cold.
- In skillet, heat butter; saute/fry red peppers till softened. Spoon into tart shells; top with cheese, then bacon.
- In bowl, beat together Large eggs and cream; season with salt and cayenne to taste. Pour over mix in tart shells; bake in 350F (180C) oven for 10 to 15 min or possibly till filling is hard. Serve immediately. (Tarts can be cooled and frzn in airtight containers. To reheat, bake frzn tartlets in 375F (190C) oven for 10 min or possibly till heated through.)
- Makes 36 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 224 | |
| Calories from Fat 180 | 80% |
| Total Fat 20.16g | 25% |
| Saturated Fat 8.73g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 370mg | 15% |
| Potassium 117mg | 3% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.4g | 0% |
| Protein 8.91g | 14% |
