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    Tomato Quiche Tartlets

    Source of Recipe

    Better Homes and Gardens

    Recipe Introduction

    Mini phyllo shells, about 1-1/4 inches in diameter, are just right for two bites of these tiny cheese quiches.

    List of Ingredients

    Tomato Quiche Tartlets
    Makes 30 (15 servings).

    2 2.1-ounce packages baked miniature phyllo dough sheets
    (15 per package; 30 total)
    1/2 cup finely snipped dried tomatoes (not oil packed)
    2 beaten eggs
    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 pepper
    3 ounces finely shredded Emmentaler cheese
    or Swiss cheese (3/4 cup)


    1. Place phyllo dough shells on an ungreased baking sheet; set aside.

    2. For filling, cover snipped dried tomatoes with boiling water; let stand for 2 minutes. Drain well; set aside. Stir together eggs; half-and-half, cream, or milk; basil; salt; and pepper in a medium mixing bowl. Stir in the drained tomatoes and the cheese.

    3. Spoon 2 teaspoons of filling into each shell. Bake in a 325 degree F oven for 10 to 15 minutes or until just slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool.

    Nutrition facts per serving: 85 calories, 5 g total fat, 1 g saturated fat, 35 mg cholesterol, 82 mg sodium, 6 g carbohydrate, 0 g fiber, 4 g protein, 0% vitamin A, 1% vitamin C, 6% calcium, 3% iron.





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