Title: Brie & red pepper mini-quiches
 Categories: Appetizers, Cheese, Canadian, Pies, Eggs
      Yield: 36 Servings
 
           Pastry for double-crust pie
      2 tb Butter
    3/4 c  Finely Chopped Sweet Red
           Peppers
    1/2 lb Brie cheese, cut in small
           Cubes
     10 sl Bacon, cooked and crumbled
      3    Eggs
  1 1/3 c  Whipping cream
           Salt and cayenne pepper
 
  On lightly floured surface, roll out pastry thinly and line
  thirty-six 2 1/4-inch (6cm) tartlet tins. Line with foil and weight
  down with pie weights or dried beans. Bake in 375F (190C) oven for 10
  minutes. Remove foil and pie weights; let cool.
  
  In skillet, melt butter; saute red peppers until softened. Spoon into
  tart shells; top with cheese, then bacon.
  
  In bowl, beat together eggs and cream; season with salt and cayenne to
  taste. Pour over mixture in tart shells; bake in 350F (180C) oven for
  10 to 15 minutes or until filling is firm. Serve immediately. (Tarts
  can be cooled and frozen in airtight containers. To reheat, bake
  frozen tartlets in 375F (190C) oven for 10 minutes or until heated
  through.) Makes 36 appetizers.