Saturday, December 30, 2006

Tomato Quiche Tartlets

Here are some new year recipes for my loving readers.and iam really sorry for not posting new recipes in these days

Tomato Quiche Tartlets


  • 2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
  • 1/2 cup finely snipped dried tomato (not oil packed)
  • 2 eggs, slightly beaten
  • 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 ground black pepper
  • 3/4 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.

4. Make-Ahead Tip: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container and chill for up to 24 hours. Place tartlets on a baking sheet. Bake in a 300 degrees F oven about 10 minutes or until heated through.

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