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.

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


  • 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)


  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.


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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