Peppadew Mini Quiches

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READY IN: 40mins
Recipe by Black Radish

If you haven't tried a peppadew yet - you are missing out! :) These lovely, piquant pickled baby bell peppers are sweet with a little kick of heat. I had some leftover peppers from an antipasto platter I did for a party, and decided to use them in mini-quiches for a vegetarian appetizer. They are wonderful and unusual!

Ingredients Nutrition

Directions

  1. Make the crust by whipping the butter and cream cheese together until smooth. Add the flour and stir just until barely combined to form a dough. Wrap in plastic and refrigerate for 1 hour.
  2. Combine eggs, cream, salt, pepper, peppadews, & chives and beat until smooth.
  3. Preheat oven to 375 degrees.
  4. Remove crust from the fridge. Break off 2 tbsp of dough, roll into a small ball, and press into the cup of a mini muffin tin that has been sprayed with cooking spray. Repeat until muffin tin is filled.
  5. Spoon in some of the egg/peppadew mixture into each shell, and top with shredded cheese.
  6. Bake for 10-15 minutes, or until quiche is lightly golden brown and slightly puffed.

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