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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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! 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 |
Directions:
1. 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.
2. Combine eggs, cream, salt, pepper, peppadews, & chives and beat until smooth.
3. Preheat oven to 375 degrees.
4. 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.
5. Spoon in some of the egg/peppadew mixture into each shell, and top with shredded cheese.
6. Bake for 10-15 minutes, or until quiche is lightly golden brown and slightly puffed.
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