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Roasted pepper mini quiches from Stefano Faita

Roasted pepper mini quiches from Stefano Faita

Breakfast | Easy | 2 hours 20 minutes
Breakfast
Easy
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Recipe details

Ingredients

Short crust pastry

Filling

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Directions

  1. Start 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.
  2. In 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.
  3. Preheat oven to 180°C (350°F) and get out a muffin tin.
  4. Mix together eggs, peppers, bacon, Parmesan, milk, and mint in a large bowl. Season with salt and pepper.
  5. Roll out the dough and use a cookie cutter to cut 10 to 12 circles larger in diameter than the muffin cups.
  6. Place 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.
  7. Bake for 20 to 25 minutes.

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