Roasted pepper mini quiches from Stefano Faita
Prep Time
Cooking Mode
2 filets 200 g (1½ tasse) cup all purpose flour
125 mL (½ tasse) cup butter
1 egg yolk
100 mL (⅓ tasse + 2 c. soupe) Tbsp water
To taste salt
1 yellow sweet pepper
1 red sweet pepper
4 eggs
½ lb. lb bacon
80 g (2.9 oz) oz grated Parmesan
100 mL (⅓ tasse + 2 c. soupe) Tbsp milk
1 handful fresh mint, chopped
To taste salt and pepper
30-45 mL (2-3 tbsp.) tbsp. toasted pine nuts
100 g (3.6 oz) oz sharp cheddar, cubed
2 filets 200 g (1½ tasse) cup all purpose flour
125 mL (½ tasse) cup butter
1 egg yolk
100 mL (⅓ tasse + 2 c. soupe) Tbsp water
To taste salt
1 yellow sweet pepper
1 red sweet pepper
4 eggs
½ lb. lb bacon
80 g (2.9 oz) oz grated Parmesan
100 mL (⅓ tasse + 2 c. soupe) Tbsp milk
1 handful fresh mint, chopped
To taste salt and pepper
30-45 mL (2-3 tbsp.) tbsp. toasted pine nuts
100 g (3.6 oz) oz sharp cheddar, cubed
Directions
1Start by preparing the pastry: mix all the ingredients in the food processor until well combined. Transfer to a wooden cutting board and shape into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
2In the meantime, roast the whole sweet peppers under the broiler or on the barbecue. Set aside to cool in a bowl covered with plastic wrap. Next remove the skin and seeds before cutting peppers into strips. Set aside.
3Preheat oven to 180°C (350°F) and get out a muffin tin.
4Mix together eggs, peppers, bacon, Parmesan, milk, and mint in a large bowl. Season with salt and pepper.
5Roll out the dough and use a cookie cutter to cut 10 to 12 circles larger in diameter than the muffin cups.
6Place dough in the muffin cups and put an equal amount of pine nuts and cheddar in the bottom of each one. Add egg mixture on top, without over filling.
7Bake for 20 to 25 minutes.
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