Brie and Red Pepper Mini Quiches

2 tbsp Butter 25 mL
3/4 cup Finely chopped sweet red peppers 175 mL
8 oz Brie cheese, cut in small cubes 250 g
10 Slices bacon, crisply cooked and crumbled 10
3 Eggs 3 1-1/3 cups Whipping cream 325 mL
Salt and cayenne pepper

The combination of cheese, red pepper and crumbled bacon makes a delicious taste sensation.
Roll out pastry thinly and line thirty-six 2-1/4-inch (6 cm) tartlet pans. Line with foil and weigh down by filling with dried beans. Bake in 375 F (190 C) oven for 10 minutes. Remove foil and beans. Let pastry cool while preparing filling.

In skillet, melt butter; sauté red peppers until softened. Spoon into pastry; top with cheese, then bacon.

In bowl, beat together eggs and cream; stir in salt and cayenne to taste. Pour over mixture in tartlets. Bake in 350 F (180 C) oven for 10 to 15 minutes or until filling is firm. Serve immediately or let cool, then pack into airtight containers and freeze until needed. To reheat, bake frozen tartlets in 375 F (190 C) oven for 10 minutes or until heated through. Makes 36 mini quiches.

Source: Canadian Living