These mini quiches make the perfect little savory bite. I love serving them at my tea parties. The crust is flaky and the custard light and delicious. The cheddar cheese adds a sharp note and the red pepper adds a hint of sweetness. They just melt in your mouth.
3 large eggs
¾ cup heavy cream
¼ cup milk
1 cup sharp cheddar cheese, grated
½ cup diced red pepper
½ teaspoon kosher salt
¼ teaspoon fresh cracked pepper
Dash cayenne pepper
Whisk eggs, heavy cream, milk, salt, pepper, cayenne pepper to blend.
Use store bought or homemade pastry crust. Using a biscuit cutter cut circles from the dough. Gently push the dough circles into the spaces of a greased mini muffin pan. Put a small amount of the cheese and a couple of pieces of the diced red pepper into each space. Carefully fill the spaces with the custard do not overfill. Bake in a preheated 375 degree oven for 25 minutes. Cool on a wire rack. When you can safely remove them arrange on a serving platter. Serve hot or cold. Recipe yields 48 or more mini quiche.
You can make this recipe ahead. The quiches freeze well. Just refrigerate to thaw the night before ready to use. Pre-heat oven to 350 degrees. Bake for 10-12 minutes.
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