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Ingredients

• 1/4 lb. white cheddar cheese, cut into chunks
• 1 1/2 cups all-purpose flour, plus more as
  needed
• 1/4 tsp. salt
• 8 Tbs. (1 stick) chilled unsalted butter, cut into
  pieces
• 1 egg, lightly beaten
• 2 to 3 Tbs. cold water

• 1 1/2 Tbs. unsalted butter
• 1 leek, white portion only, or 2 large shallots, finely
  chopped
• 1/2 small red bell pepper, seeded and cut into
  1/4-inch dice
• 1/4 lb. dry-aged white cheddar cheese, grated
• 2 eggs
• 1 1/2 cups heavy cream
• 3/4 tsp. Dijon mustard
• 3/4 tsp. salt
• 1/8 tsp. cayenne pepper

Description

After Removing The Quiches From The Muffin Cups, You Can Let Them Cool For 1 To 2 Hours And Then Reheat Them In A 350°F Oven For 10 Minutes. They Will Not Be As Crisp, However.

Williams-Sonoma