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
Ingredients
- 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
Instructions
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- In a medium bowl, combine cream, eggs, salt, and black pepper, whisking to blend. Divide mixture evenly among prepared tartlet shells.
- Bake until quiches are set and slightly puffed, 18 to 20 minutes. Let quiches cool slightly before removing from tartlet pans.
Notes
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.
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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