Tomato Quiche Tartlets
Recipe from
Better Homes and Gardens
These tiny appetizer tarts filled with dried tomatoes, basil, and cheese, are ready in 25 minutes. Make ahead and reheat them before serving.
Servings:
Makes 15 servings.
Prep Time:
15 mins
Total Time:
25 mins
Ingredients
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2 2.1-ounce packagesbaked miniature phyllo dough shells (30 shells)see savings
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1/2 cupfinely snipped dried tomato (not oil packed)see savings
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2eggs, slightly beatensee savings
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3 tablespoonshalf-and-half, light cream, or milksee savings
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1-1/2 teaspoonssnipped fresh basil or 1/2 teaspoon dried basil, crushedsee savings
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Dashsaltsee savings
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Dashground black peppersee savings
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3/4 cupfinely shredded Swiss cheese (3 ounces)see savings
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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
Per serving: 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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...Tomato time is here, and if you've been waiting patiently for your garden to peak before cooler... weather moves in, you're in luck. The key now is to find fresh uses for all your tomatoes without getting... bored. Stick to the classics to start. A Tomato and Red Onion Salad, a Tomato Tart with Fontina... read more...
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