Bell Pepper–Artichoke Mini Quiches

Bell Pepper–Artichoke Mini Quiches

These Bell Pepper–Artichoke Mini Quiches are a delightful blend of Gruyère cheese, artichokes, bell peppers, and shallots baked into a flaky tartlet shell.

Bell Pepper–Artichoke Mini Quiches
Yield: 8 (4-inch) quiches • Preparation: 45 minutes • Bake: 20 minutes
  • 1 (14.1-ounce) package refrigerated pie dough (2 sheets), such as Pillsbury
  • 1 tablespoon salted butter
  • ¼ cup sliced shallots
  • 1 cup shredded Gruyère cheese
  • ½ cup chopped canned artichokes
  • 2 tablespoons finely chopped yellow bell pepper
  • 2 tablespoons finely chopped orange bell pepper
  • 2 tablespoons finely chopped green bell pepper
  • 1 cup heavy whipping cream
  • 3 large eggs
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  1. Preheat oven to 350°.
  2. Using a 4¼-inch round cutter, cut 8 rounds from pie dough. Press into 8 (4-inch) tartlet pans with removable bottoms. Place tartlet pans on a rimmed baking sheet. Set aside.
  3. In a small nonstick sauté pan, melt butter over medium-high heat. Reduce heat to low, and add shallots. Cook, stirring occasionally, until shallots are tender, 8 to 10 minutes. Let cool slightly.
  4. Evenly divide ½ cup cheese, artichokes, and shallots among cooled tartlet shells. Top evenly with remaining ½ cup cheese. Sprinkle with yellow, orange, and green bell peppers, dividing evenly. Set aside.
  5. In a medium bowl, combine cream, eggs, salt, and black pepper, whisking to blend. Divide mixture evenly among prepared tartlet shells.
  6. Bake until quiches are set and slightly puffed, 18 to 20 minutes. Let quiches cool slightly before removing from tartlet pans.
Make-Ahead Tip:
Quiches are best made the same day but can be made a day in advance and refrigerated in a covered container. Reheat in a 350° oven for 5 to 10 minutes. Quiches made the same day can be baked and then left at room temperature for up to 3 hours.

 From TeaTime March/April 2010

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