Tomato Quiche Tartlets

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 (2 1/8 ounce) packages baked miniature phyllo cups
• 1/2 cup sun-dried tomato, not packed in oil, finely chopped
• 2 eggs, slightly beaten
• 3 tablespoons half-and-half or 3 tablespoons light cream
• 1 1/2 teaspoons fresh basil or 1/2 teaspoon dried basil
• 1 pinch salt
• 1 pinch pepper
• 3/4 cup swiss cheese, shredded

Recipe

• 1 preheat oven to 325°f place phyllo shells on a baking sheet, set aside.
• 2 in a small bowl, combine tomato and enough boiling water to cover, set aside for 2 minutes. drain well. in a medium bowl, combine eggs, half-and-half, basil, salt and pepper. stir in tomato and swiss cheese.
• 3 spoon about 2 teaspoons of the filling into each shell. bake 10-15 minutes or until filling is slightly puffed and a small knife inserted comes out clean.
• 4 serve warm or cool.