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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mini Cherry Pepper Quiches Recipe

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This recipe for Mini Cherry Pepper Quiches is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 fresh mild cherry peppers
1 egg, slightly beaten
1/2 cup whipping cream
1/4 cup finely chopped fresh mushrooms
1 green onion, finely chopped
1/2 teaspoon Dijon style mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Swiss cheese
Directions:
Directions:
Preheat 375.
Cut off tops of peppers and use a small spoon to remove seeds. Place each pepper in a muffin cup and crumble foil to put around pepper so it stays upright.

In a small bowl, stir together egg, cream, mushrooms, onion, mustard, salt, and pepper until combined. Spoon 1 1/2 teaspoons of mixture into each pepper. Sprinkle tops with cheese. Bake for 15 minutes or until filling is puffed and golden. Cool 5 minutes.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I do a variation with tomatoes cut in half with seeds squeezed out, and insides stuffed with fresh basil, parsley, tomato pulp,
breadcrumbs, Italian spices, and Parmesan cheese.

 

 

 

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