*  Exported from  MasterCook  *
 
                      BRIE AND RED PEPPER MINI-QUICHES
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Appetizers                       Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry for double-crust pie
    2       tb           Butter
      3/4   c            Finely Chopped Sweet Red
                         Peppers
      1/2   lb           Brie cheese, cut in small
                         Cubes
   10       sl           Bacon, cooked and crumbled
    3                    Eggs
    1 1/3   c            Whipping cream
                         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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