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Recipe Name: Brie And Red Pepper Mini-quiches Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 36

1 Pastry for double-crust pie
2 Tablespoon(s) Butter
3/4 Cup(s) Finely chopped sweet red
1/2 Pound(s) Brie cheese, cut in small
10 Bacon, cooked and crumbled
3 Eggs
1 1/3 Cup(s) Whipping cream
Salt and cayenne pepper

From: ("N. Webber")Date: Wed, 19 Apr 1995
21:41:06 +0000 On lightly floured surface, rollout 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 in375F (190C) oven for 10
minutes. Remove foil and pie weights; let cool.In skillet, melt butter;
saute red peppers until softened. Spoon intotart shells; top with
cheese, then bacon.In bowl, beat together eggs and cream; season with
salt and cayenne totaste. Pour over mixture in tart shells; bake in
350F (180C) oven for 10to 15 minutes or until filling is firm. Serve
immediately. (Tarts can becooled and frozen in airtight containers. To
reheat, bake frozentartlets in 375F (190C) oven for 10 minutes or until
heated through.)Makes 36 appetizers.Source: The Canadian Living Cooking
Collection: Soups And Starters, pageREC.FOOD.RECIPES ARCHIVES/EGGSFrom archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 50
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 29.6mg
Sodium: 57mg
Potassium: 32.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2g

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