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Tomato Quiche Tartlets

Makes: 15 servings
Prep 15 mins Bake 325°F 10 mins
Tomato Quiche Tartlets
  • 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)

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)
  • Servings Per Recipe 15,
  • cal. (kcal) 86,
  • Fat, total (g) 5,
  • chol. (mg) 35,
  • sat. fat (g) 1,
  • carb. (g) 6,
  • pro. (g) 4,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • sodium (mg) 88,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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