Brie & Red Pepper Mini-Quiches Recipe
1 pastry for double-crust pie
2 tbsp butter
3/4 cup finely chopped sweet red
1/2 lb brie cheese, cut in small
10 slice bacon, cooked and crumbled
1 1/3 cup whipping cream
1 salt and cayenne pepper
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 dried beans. Bake in 375F (190C) oven for 10
minutes. Remove foil and pie weights; let cool. In skillet, melt
butter; saute 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 350F (180C) 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 375F
(190C) oven for 10 minutes or until heated through.)
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Brie & Red Pepper Mini-Quiches Recipe from Recipes 4U
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