Peppadew Mini Quiches - cooking recipe

Ingredients

6 ounces cream cheese, room temperature
1 cup salted butter, room temperature
2 cups all-purpose flour
3 eggs, beaten
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup peppadew bell pepper, diced
1 cup sharp cheddar cheese, shredded
2 tablespoons chives, chopped

Preparation

Make the crust by whipping the butter and cream cheese together until smooth. Add the flour and stir just until barely combined to form a dough. Wrap in plastic and refrigerate for 1 hour.
Combine eggs, cream, salt, pepper, peppadews, & chives and beat until smooth.
Preheat oven to 375 degrees.
Remove crust from the fridge. Break off 2 tbsp of dough, roll into a small ball, and press into the cup of a mini muffin tin that has been sprayed with cooking spray. Repeat until muffin tin is filled.
Spoon in some of the egg/peppadew mixture into each shell, and top with shredded cheese.
Bake for 10-15 minutes, or until quiche is lightly golden brown and slightly puffed.