YIELD: 12, 5" quiches 21/2 lbs. green pepper, small dice 12 oz. red onion, small dice 4 oz., 4 Tbsps. olive oil 55 oz. liquid eggs 27 1/2 oz. heavy cream 10 1/2 oz. Boursin cheese 1 2, 5" tart shells, unbaked Preheat oven to 275°F. Sauté vegetables in oil until just soft, remove from heat cover; chill. Combine the liquid eggs and heavy cream, whisk. Portion vegetables between the tart shells. portion the cheese between the shells. Ladle the egg mixture into the tart shells. Bake in a ...
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