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Brie and Red Pepper Quiches




Source of Recipe


Internet


List of Ingredients




Pastry for double-crust pie
2 tablespoon butter
3/4 Cup finely chopped sweet red peppers
1/2 pound Brie cheese, cut in small cubes
3 eggs
1 1/3 cups whipping cream
Salt and cayenne pepper


On lightly floured surface, roll out pastry thinly and line pie tins or quiche pans. 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; sauté red peppers until softened. Spoon into pie shells; top with cheese.

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.

Quiches can be cooled and frozen in airtight containers. To reheat, bake frozen tartlets in 375F (190C) oven for 10 minutes or until heated through.) ENJOY!


Recipe