“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!”
READY IN:
40mins
SERVES:
12
YIELD:
36 mini quiches
UNITS:
US

Ingredients Nutrition

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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