Miniature Vegetable Quiches
By: Bigelow Tea
Published: Wednesday, September 26, 2012 - 2:32pm

Ingredients




Tea Concentrate:
10 bags Bigelow Green Tea
1 cup boiling water
Vegetable Tea Mixture:
2 tablespoons extra virgin olive oil
¾ cup diced colored bell peppers
½ cup asparagus tips/ cut into small pieces, 1/2 - 1 inch
½ cup frozen peas
1 tablespoon minced shallots
¼ cup tea concentrate
Egg Mixture:
6 large eggs
½ cup half and half
½ teaspoon salt
¼ teaspoon freshly cracked pepper
4-ounces (1/2 of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces
Dill, optional garnish

Preparation

1 Place tea bags in a 2-cup glass measure.  Add water.  Steep tea for 10 minutes. 2 Squeeze all liquid from tea bags into cup.  Discard tea bags.  (About ½ cup tea concentrate.) 3 Heat oven to 350 F.  Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside. 4 In 10-inch non-stick skillet place olive oil.  Heat for 1 minute.  Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened. 5 Add ¼ cup tea concentrate to vegetable mixture.  Continue cooking, stirring occasionally, until most of the tea is evaporated.  Remove from heat; set aside. 6 In large bowl stir together eggs, half and half, salt and pepper.  Mix well. 7 In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture.  Top with piece of cream cheese.  Fill to top with egg mixture. 8 Repeat with remaining ingredients. 9 Bake for 15 to 18 minutes or until very lightly browned near edges.  Remove from oven.  Cool slightly. Garnish with dill if desired.