BRIE and RED CAPSICUM MINI-QUICHES
Pastry for double-crust pie, 2 tblspns butter, ¾ cup finely chopped sweet red capsicums, 250 grams
Brie cheese, cut in small cubes, 10 slices bacon, cooked and crumbled, 3 eggs, 1 1/3 cups cream, salt and cayenne pepper
On lightly floured surface, roll out pastry thinly and line thirty-six 6cm tartlet tins.
Line with foil and weight down with pie weights or dried beans. Bake in190c oven for 10 minutes.
Remove foil and pie weights; let cool. In frypan, melt butter; saute red capsicums until softened.
Spoon into tart shells; top with cheese, then bacon. In bowl, beat together eggs and cream; season with salt and
cayenne pepper to taste. Pour over mixture in tart shells; bake in 180c oven for 10-15 minutes or until filling is firm.
Serve immediately. (Tarts can be cooled and frozen in airtight containers.
To reheat, bake frozen tartlets in 190c oven for 10 minutes or until heated through.)