Tiny Quiche

Preheat oven to 350°F. Arrange phyllo shells on a foil-lined baking sheet or in a shallow baking pan.

Stir together the cheese, bell pepper and chopped chives in a small bowl, then distribute mixture evenly among the shells (a generous pinch per shell is about all you'll need).

In a 1- or 2-cup glass measuring cup with a spout whisk together eggs, half-and-half, salt and cayenne. Slowly pour egg mixture into each shell, filling each nearly full (there may be a little egg mixture leftover). Bake until puffed and lightly browned, about 15 minutes. Garnish with additional chives, if desired.