Tags

, , , , , , , , , ,

DSCF5641

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.

DSCF5615

DSCF5609

DSCF5616DSCF5619

DSCF5621

DSCF5622

DSCF5629

DSCF5647

 Quiche Custard

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.

Method:

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.

Note:

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.

Thanks for stopping by!!!