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Mini Cherry Pepper Quiches
Ingredients
-
24
fresh red mild cherry peppers (about 2 cups)
-
1
egg, slightly beaten
-
1/2
cup whipping cream
-
1/4
cup finely chopped fresh mushrooms
-
1
green onion, finely chopped (2 Tbsp.)
-
1/2
teaspoon Dijon-style mustard
-
1/4
teaspoon salt
-
1/8
teaspoon pepper
-
1/3
cup shredded Swiss cheese
Directions
1. Preheat oven to 375 degree F. Cut off tops of peppers and use a small spoon to remove seeds. Place each pepper in a 1-3/4-inch muffin cup. Use a small crumpled piece of foil to keep peppers upright.
2. In a small bowl stir together egg, cream, mushrooms, onion, mustard, salt, and pepper until combined. Spoon about 1-1/2 teaspoons of the mixture into each pepper. Sprinkle tops with cheese. Bake for 15 minutes until filling is puffed and golden brown. Cool 5 minutes. Remove from pans and serve warm. Makes 24 appetizers.
Nutrition Facts
(Mini Cherry Pepper Quiches)
- Servings Per Recipe 24,
- Calories 30,
- Protein (gm) 1,
- Carbohydrate (gm) 1,
- Fat, total (gm) 3,
- Cholesterol (mg) 17,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Vitamin A (IU) 777,
- Vitamin C (mg) 20,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Sodium (mg) 32,
- Potassium (mg) 34,
- Calcium (DV %) 20,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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