Tomato Quiche Tartlets
- Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
- 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.
- 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
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)
- Per serving:
- 86 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 35 mg chol.,
- 88 mg sodium,
- 6 g carb.,
- 0 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet