Flower Quiche Cups
Makes 10-12
INGREDIENTS
1 - 17.3 ounce package refrigerated pie crusts
2 eggs
1/2 cup chopped yellow bell peppers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy cream or half and half
1/2 cup grated Swiss or Gruyere cheese
1 teaspoon flour
Garnish
6-8 black ripe olives, halved
1 green bell pepper, cut into thin strips and shapes of various lengths
DIRECTIONS
Preheat oven to 400°F
Generously spray one 12 cup muffin pan with cooking spray. Dust pie crusts with a little flour and cut-out shapes with 2-3 inch flower cookie cutter. Place each cut-out inside each muffin cup. Cover and freeze any left-over pie crusts for later use. Prick the bottom of each crust with the tines of a fork. Set aside until ready to fill.
In a medium sized mixing bowl, combine eggs, chopped yellow bell pepper, salt, pepper, cream or half and half and grated cheese. Pour into pastry shells filling each almost to the top.
Bake for 10-15 minutes or until slightly puffed and lightly browned. Remove from oven and cool 5 minutes on wire rack before taking each quiche out of muffin pan. Move quiche cups to wire rack and press 1/2 black olive into the center of each to create the center of a flower.
To serve, put one quiche cup on each plate and use green pepper strips to create a stems and leaves.
