BELL PEPPER MINI QUICHES

By BobD

Ingredients

• 6 oz. cream cheese, room temperature
• 1 cup salted butter, room temperature
• 2 cups all-purpose flour
• 3 eggs, beaten
• 1 cup heavy whipping cream
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup bell peppers, diced
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp. chives, chopped

Details

Servings 36
Adapted from mydailymoment.com

Preparation

Step 1

Make the crust by whipping the butter and cream cheese together until smooth. Add the flour and stir just until barely combined to form dough. Wrap in plastic and refrigerate for 1 hour.

Combine eggs, cream, salt, pepper, bell peppers, and chives and beat until smooth.

Preheat oven to 375 degrees.

Remove crust from the fridge. Break off 2 tbsp. of dough, roll into a small ball, and press into the cup of a mini muffin tin that has been sprayed with cooking spray. Repeat until muffin tin is filled.

Spoon in some of the egg/bell pepper mixture into each shell, and top with shredded cheese and bake for 10-15 minutes, or until quiche is lightly golden brown and slightly puffed.