Brie and Red Pepper Mini Quiches

• 36 baked tart shells
• 2 tablespoons butter
• 3/4 cup finely chopped sweet red pepper
• � lb. brie cheese, cut in small cubes
• 10 slices bacon, cooked and crumbled
• 3 eggs
• 1-1/3 cups whipping cream
• salt and cayenne pepper

In skillet, melt butter; saut� 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 350�F oven for 10 to 15 minutes or until filling is firm. Serve immediately.

Makes 36 appetizers

Make Ahead Tip: Tarts can be cooled and frozen in airtight containers. To reheat, bake frozen tartlets in 375�F oven for 10 minutes or until heated through.