Roasted pepper mini quiches from Stefano Faita Recipe

Name: Roasted pepper mini quiches from Stefano Faita
Prep time: 35 min
Cook time: 1 h 25 min
Total time: 2 h
Yield: 10-12 quiches
Ingredients: 200 g (1½ cups) all purpose flour; 125 mL (½ cup) butter, cut in small cubes; 1 egg yolk; 100 mL (1/3 cup + 2 tbsp.) water; To taste, salt; 1 yellow sweet pepper; 1 red sweet pepper; 4 eggs; 125 g (½ lb.) bacon, cooked and crumbled; 80 g grated Parmesan; 100 mL (1/3 cup + 2 tbsp.) milk; 1 handful fresh mint, chopped; To taste, salt and pepper; 30-45 mL (2-3 tbsp.) toasted pine nuts; 100 g sharp cheddar, cubed

Ingredients

200 g (1½ cups) all purpose flour
125 mL (½ cup) butter, cut in small cubes
1 egg yolk
100 mL (1/3 cup + 2 tbsp.) water
To taste, salt
1 yellow sweet pepper
1 red sweet pepper
4 eggs
125 g (½ lb.) bacon, cooked and crumbled
80 g grated Parmesan
100 mL (1/3 cup + 2 tbsp.) milk
1 handful fresh mint, chopped
To taste, salt and pepper
30-45 mL (2-3 tbsp.) toasted pine nuts
100 g sharp cheddar, cubed

	PREP TIME 35m	COOK TIME 1h25m	TOTAL TIME 2h
YIELD 10-12 quiches

Instructions

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