Mini Cherry Pepper Quiches

A BH & G contest winner. These look adorable and delicious at the same time!

• Ready In: 40 mins
• Yields: 24 appetizers

Ingredients

• 24  fresh red mild  cherry peppers (about 2 cups)
• 1  egg, slightly beaten
• 1⁄2 cup  whipping cream
• 1⁄4 cup  finely chopped fresh mushrooms
• 1  green onion, finely chopped (2 T)
• 1⁄2 teaspoon dijon-style mustard
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄3 cup  shredded swiss cheese

Directions

1. Preheat oven to 375 degrees F.
2. Cut off tops of peppers; use a small spoon to remove seeds.
3. Place each pepper in a 1 3/4-inch muffin cup.
4. Use a small crumpled piece of foil to keep peppers upright.
5. In a small bowl, stir together egg, cream, mushrooms, onion, mustard, salt, and pepper until combined.
6. Spoon about 1 1/2 tsp of the mixture into each pepper.
7. Sprinkle tops with cheese.
8. Bake for 15 minutes and filling is puffed and golden brown.
9. Cool 5 minutes.
10. Remove from pans and serve warm.