With a mini muffin pan and a box of piecrust mix, you can make your own bite-size quiche crusts for these Mini Quiches. Homemade crusts cost just a fraction of the price of refrigerated pie pastry.
2 (15-ounce) packages refrigerated pie pastries
1 Tbsp butter or margarine
2 red bell peppers, minced
1 1/2 cup half-and-half
1 1/2 tsp salt
1/2 tsp pepper
Preheat oven to 350°F. Grease mini muffin pans. Cut rounds from pastries with a 3-inch biscuit cutter. Press crusts into prepared muffin pans.
Melt butter in a medium skillet over medium heat. Add bell peppers. Cook, stirring occasionally, until peppers are tender, about 10 minutes.
Combine eggs, half-and-half, salt and pepper in a medium bowl. Beat with a fork until well combined. Spoon 1/2 teaspoon bell pepper into each crust. Top with egg mixture.
Bake quiches until set, about 12 minutes. Let stand for 5 minutes, then remove from muffin pans.
Mini Quiche tip: To quickly judge whether a quiche is done, insert a knife in the center. It should come out clean if the quiche is fully cooked.