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Print this Recipe    Quiche 13

Brie and Red Pepper Mini-Quiches

Pastry for double-crust pie
2 T 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
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.

Note: 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.

Makes 36 appetizers.

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