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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12 users rated this recipe an average rating of 4.0
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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