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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.

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  • Makes: 15 servings
  • Prep: 15 mins
  • Bake: 10 mins 325°F

Tomato Quiche Tartlets

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

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

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