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.

Tomato Quiche Tartlets + enlarge image
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13 users rated this recipe an average rating of 3.5
Makes:
15 servings
Prep:
15 mins
Bake:
10 mins 325°F
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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

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.,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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