Tomato Quiche Tartlets

By janetsd

Ingredients

• 2 2.1 ounce packages baked miniature phyllo dough
• shells (30 shells)
• 1/2 cup finely chopped dried tomato (not oil packed)
• 2 eggs slighlty beaten
• 3 Tbsl. 1/2 n 1/2 or 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 ( 2 ounces)

Details

Servings 15
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 325. Place phyllo dough shells on a baking sheet, set aside.
For filling, in a small bowl, conbine dried tomato and enough boiling water to cover;let stand for 2 minutes.
Drain well in a medium bowl, combine eggs, 1/2 and 1/2
basil,salt, and pepper. Stir in soaked dried tomato and Swiss Cheese.

Spoon about 2 teasp of the filling into each phyllo shell. Bake for 10-15 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.
Make ahead Directions: Prepare and bake tartlets as
directed, cool. Place tartlets in an airtight container.
Cover and chill for up to 24 hours. Before serving,
place tarlets on a baking sheet.
Bake in a 300 degree oven about 10 minutes or until heated through.