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August 8, 2011
Red Pepper Mini Quiches
Snacks & Appetizers
Prep time:
20 minutesCooking time:
15 minutes“With a mini muffin pan and a box of piecrust mix, you can make your own bite-size quiche crusts. Homemade crusts cost just a fraction of the price of refrigerated pie pastry.”
Ingredients
Serves 40
- 2 (15-ounce) packages refrigerated pie pastries
- 1 tablespoon butter or margarine
- 2 red bell peppers, minced
- 3 eggs
- 1 1/2 cups half-and-half
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Directions
1
Preheat oven to 350°F. Grease mini muffin pans. Cut rounds from pastries with a 3-inch biscuit cutter. Press crusts into prepared muffin pans.
2
Melt butter in a medium skillet over medium heat. Add bell peppers. Cook, stirring occasionally, until peppers are tender, about 10 minutes.
3
Combine eggs, half-and-half, salt and pepper in a medium bowl. Beat with a fork until well combined. Spoon 1/2 teaspoon bell pepper into each crust. Top with egg mixture.
4
Bake quiches until set, about 12 minutes. Let stand for 5 minutes, then remove from muffin pans.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
To quickly judge whether a quiche is done, insert a knife in the center. It should come out clean if the quiche is fully cooked.
Great Pairings
Ham & Asparagus Roll-Ups
Grandma substituted thinly sliced honey-baked ham found in the deli section for the prosciutto in these roll-ups sometimes.
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