*  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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