Mini Quiches with Bell Pepper Sauce

 

Ingredients

 

Serve 4-6

• 1 quantity Short-Crust Pastry With Egg (refer recipe) 

Filling:

• 1 tbsp mustard powder

• 14 oz/400 g scallions/spring. onions, finely chopped

• 4 tbsp butter

• salt and freshly ground black pepper to taste

• 3 eggs

• 1 1/3 cups/310 g Ricotta cheese

• 6 tbsp freshly grated Parmesan cheese

• 1 tbsp finely chopped parsley

• 1 tbsp finely chopped mint

• 1/8 tsp mild paprika

 Sauce:

• 2 red bell peppers/capsicums, peeled, cored, and seeded

• 3 cups/750 ml light/single cream

• salt to taste

---

Method:

1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 400°F/200°C/gas 6.

2. Oil four 4-5-inch (10-13-cm) tartlet pans. Roll the pastry out on a lightly floured surface. Cut out four circles large enough to line the tartlet pans. Prick all over with a fork and sprinkle with mustard powder.

3. Sauté the scallions in the butter in a large frying pan over low heat for 5 minutes. Season with salt. Cover and cook for 10 minutes.

4. Remove the cover and cook until any cooking liquids have evaporated. Beat the eggs, Ricotta, Parmesan, salt, and pepper in a large bowl. Add the scallions and mix well.

5. Divide the mixture evenly among the pastry cases. Sprinkle the top with the parsley, mint, and paprika.

6. Bake for 20 minutes, or until golden and set.

7. Sauce: Process the bell peppers with the cream in a food processor or blender until smooth. Season with salt. Serve the quiches with the bell pepper sauce.