Tomato Quiche Tartlets

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Tomato Quiche Tartlets
Makes: 15 servings
Prep: 15 mins Bake: 325°F 10 mins
  • make this recipe
  • user reviews (6)
Tomato Quiche Tartlets
Ingredients
  • 2
    2.1 ounce package baked miniature phyllo dough shells (30 shells)
  • 1/2
    cup finely snipped dried tomato (not oil packed)
  • 2
    eggs, slightly beaten
  • 3
    tablespoons half-and-half, light cream, or milk
  • 1 1/2
    teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • Dash salt
  • Dash ground black pepper
  • 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.

From the Test Kitchen
  • Make Ahead Tip 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 Facts (Tomato Quiche Tartlets)
  • Servings Per Recipe 15,
  • Calories 86,
  • Protein (gm) 4,
  • Carbohydrate (gm) 6,
  • Fat, total (gm) 5,
  • Cholesterol (mg) 35,
  • Saturated fat (gm) 1,
  • Vitamin A (IU) 97,
  • Vitamin C (mg) 1,
  • Sodium (mg) 88,
  • Calcium (DV %) 50,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (6)
4217745876
azzarria71 wrote:

Very easy and quick! Used oil-packed sun-dried tomatoes&skipped the soak step-gave more flavor. Even my daughter loved&she does not like tomatoey things! Will try again using different cheeses, maybe some oregano, onion&garlic.

5/17/2010 02:40:27 PM Report Abuse
sfinnegan3 wrote:

Toss the tomatoes and use carmelized onion. Use gruyere if you have it. You and your friends will thank you.

12/31/2009 11:08:57 AM Report Abuse
jkull3647609 wrote:

Quite good, disappeared fast, but I thought they were a little bland.

12/23/2009 12:57:55 PM Report Abuse
djbarker359 wrote:

I've made these before using fresh diced and drained Roma tomato and lightly sauteed onion...yummy

12/14/2009 04:04:56 PM Report Abuse
bjkirk2390899 wrote:

Too much tomato taste. No one ate them. Easy to make though!

12/14/2009 12:29:40 AM Report Abuse

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