Recipes:
## Red Pepper Mini Quiches
### INGREDIENTS
* 2 (15-ounce) packages refrigerated pie pastries
* 1 tablespoon butter or margarine
* 2 red bell peppers, minced
* 3 eggs
* 1 1/2 cups half-and-half
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
**MAKES:** 40 quiches
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### MAKE AHEAD
Prepare through step 1 up to **12 hours ahead**. Refrigerate until ready to proceed.
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### VARIATION
Caramelized sweet onions or grilled zucchini also make fillings instead of red peppers.
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### DIRECTIONS
**1.** 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.
**2.** Melt butter in a medium skillet over medium heat. Add bell peppers. Cook, stirring occasionally, until peppers are tender, about **10 minutes**.
**3.** 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.
**4.** Bake quiches until set, about **12 minutes**. Let stand for **5 minutes**, then remove from muffin pans.
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### Make It Quicker
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.
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