Tomato Quiche Tartlets

3.9
(14)

These tiny appetizer tarts filled with dried tomatoes, basil, and cheese, are ready in 25 minutes. Make ahead and reheat them before serving.

R091778
Prep Time:
15 mins
Bake Time:
10 mins
Total Time:
25 mins
Servings:
15

Ingredients

  • 2 2.1 ounce package baked miniature phyllo dough shells (30 shells)

  • ½ cup finely snipped dried tomato (not oil packed)

  • 2 eggs, slightly beaten

  • 3 tablespoon half-and-half, light cream, or milk

  • 1 ½ teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed

  • Dash salt

  • Dash ground black pepper

  • ¾ 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.

Tips

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 (per serving)

86 Calories
5g Fat
6g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 86
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 88mg 4%
Total Carbohydrate 6g 2%
Protein 4g
Vitamin C 0.6mg 3%
Calcium 50.5mg 4%
Iron 0.5mg 3%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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