Ingredients
Green Pepper Quiche
270 g / 9.5 oz Confectionery Shells Round
150 g / 5 oz Green pepper
30 g / 1 oz Butter
480 g / 17 oz Unsweetened Custard, see below

Unsweetened Custard
400 g / 14 oz Eggs
240 g / 8 oz Flour
400 g / 14 oz Sour cream
1600 g / 56 oz Milk
Hacomat, to taste
Pepper, to taste
Nutmeg, to taste
400 g / 14 oz Gruyere, grated
400 g / 14 oz Emmenthal, grated

Preparation
Green Pepper Quiche
Saute the diced green pepper with butter and place them in the shells.

Unsweetened Custard
Mix well the eggs, Hacomat, spices and the sour cream. Add the milk to complete.

Setting
Mix in the mixer, the custard and the grated cheeses. Place the shells on two baking trays. With help of a funnel fill in the custard. Bake in the oven at 356°-392°F/180°-200°C for about 15 minutes. Let set.

Decoration
Decorate with sautéed green pepper dices.

Specialty Ingredients
#31365 FELCHLIN-Swiss CONFECTIONERY SHELLS ROUND
#513 HACO-Swiss HACOMAT