Peppadew Mini Quiches Recipes

PEPPADEW MINI QUICHES

Peppadew Mini Quiches image

If you haven't tried a peppadew yet - you are missing out! :) These lovely, piquant pickled baby bell peppers are sweet with a little kick of heat. I had some leftover peppers from an antipasto platter I did for a party, and decided to use them in mini-quiches for a vegetarian appetizer. They are wonderful and unusual!

Provided by Black Radish

Categories Breakfast

Time 40m

Yield 36 mini quiches, 12 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces 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 teaspoon salt
1/4 teaspoon black pepper
1/2 cup peppadew bell pepper, diced
1 cup sharp cheddar cheese, shredded
2 tablespoons chives, chopped

Steps:

Make the crust by whipping the butter and cream cheese together until smooth. Add the flour and stir just until barely combined to form a dough. Wrap in plastic and refrigerate for 1 hour.
Combine eggs, cream, salt, pepper, peppadews, & 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/peppadew mixture into each shell, and top with shredded cheese.
Bake for 10-15 minutes, or until quiche is lightly golden brown and slightly puffed.

Nutrition Facts : Calories 387.2, Fat 32.2, SaturatedFat 19.8, Cholesterol 146.2, Sodium 283.5, Carbohydrate 17.4, Fiber 0.7, Sugar 0.4, Protein 7.8

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