Ingredients:
Pastry for double-crust pie
2 tablespoons butter
3/4 cup finely chopped sweet red peppers
1/2 pound Brie cheese, cut in small cubes
3 eggs
1 1/3 cups whipping cream
Salt and cayenne pepper
Instructions:
On lightly floured surface, roll out pastry thinly and line pie tins or quiche pans. Line with foil and weight down with pie weights or dried beans. Bake in 375°F (190C) oven for 10 minutes. Remove foil and pie weights; let cool.
In skillet, melt butter; sauté red peppers until softened. Spoon into pie shells; top with cheese.
In bowl, beat together eggs and cream; season with salt and cayenne to taste. Pour over mixture in tart shells;
Bake in 350°F (180C) oven for 10 to 15 minutes or until filling is firm. Serve immediately.
Quiches can be cooled and frozen in airtight containers. To reheat, bake frozen tartlets in 375°F (190C) oven for 10 minutes or until heated through.) Enjoy!
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