Mini Cherry Pepper Quiches |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A BH & G contest winner. These look adorable and delicious at the same time! Ingredients:
24 fresh red mild cherry peppers (about 2 cups) |
1 egg, slightly beaten |
1/2 cup whipping cream |
1/4 cup finely chopped fresh mushrooms |
1 green onion, finely chopped (2 t) |
1/2 teaspoon dijon-style mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup shredded swiss cheese |
Directions:
1. Preheat oven to 375 degrees F.
2. Cut off tops of peppers; use a small spoon to remove seeds.
3. Place each pepper in a 1 3/4-inch muffin cup.
4. Use a small crumpled piece of foil to keep peppers upright.
5. In a small bowl, stir together egg, cream, mushrooms, onion, mustard, salt, and pepper until combined.
6. Spoon about 1 1/2 tsp of the mixture into each pepper.
7. Sprinkle tops with cheese.
8. Bake for 15 minutes and filling is puffed and golden brown.
9. Cool 5 minutes.
10. Remove from pans and serve warm.
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