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Bite-Size Crustless Quiches

   1 tablespoon butter or margarine
   1/2 cup finely chopped red bell pepper
   1/4 cup chopped green onions -- tops included
   3 large eggs
   2 tablespoons milk
   2 ounces coarsely grated cheddar cheese -- (1/2 cup)
   1/4 teaspoon salt
   1/8 teaspoon ground black pepper

     Preheat oven to 425 F. Grease one tray of 24 mini-muffin cups (1 3/4 x 1 inch). In a small saucepan, melt butter over moderate heat. Add bell pepper and onion; saute until soft, about 5 minutes. Remove the pan from the heat and let the mixture cool slightly.

     In a medium-size bowl, combine eggs, milk, cheese, salt and pepper. Stir in the bell pepper and onions. Spoon about 1 tablespoon of the mixture into each muffin cup. (The mixture will fill 18 to 22 cups.)

     Bake until the centers are set, 8 to 10 minutes. Let the quiches cool for 1 minute. Using a knife, loosen the quiches around the edges and remove from the cups. Arrange them on a platter and serve.

- contributed by Jacqui, Livingston NJ

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