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Tomato Quiche Tartlets


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  • 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)


Servings 15
Preparation time 20mins
Cooking time 35mins


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.


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