Tomato Quiche Tartlets
These tiny appetizer tarts filled with dried tomatoes, basil, and cheese, are ready in 25 minutes. Make ahead and reheat them before serving.
Prep Time:
15 mins
Total Time:
25 mins
Servings:
Makes 15 servings.
Ingredients
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2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
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1/2 cup finely snipped dried tomato (not oil packed)
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2 eggs, slightly beaten
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3 tablespoons half-and-half, light cream, or milk
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1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
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Dash salt
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Dash ground black pepper
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3/4 cup finely shredded Swiss cheese (3 ounces)
Directions
1.
Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
2.
For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.
3.
Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.
4.
Make-Ahead Directions: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container. Cover and chill for up to 24 hours. Before serving, place tartlets on a baking sheet. Bake in a 300 degree F oven about 10 minutes or until heated through.
Nutrition information
Calories 86, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 35 mg, Sodium 88 mg, Carbohydrate 6 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin C 1%, Calcium 5%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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