United States
FrancaisMini Sun-dried Tomato Quiche
Ingredients
18 frozen mini (2"/5 cm) tart shells
2 eggs
3⁄4 cup 10% cream
2–3 tsp Sun-Kissed Tomato Dip Mix
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1⁄4 cup crumbled feta
Preparation
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
- Place tart shells on pan liner and bake 10 min. Let cool slightly.
- Meanwhile, in a bowl, whisk eggs with cream, dip mix, salt, and pepper.
- Divide feta between shells and pour in egg mixture. Bake 12 min or until filling sets. Serve warm or at room temperature.
Nutritional Information
Per serving (2 mini tarts): Calories 190, Fat 12 g (Saturated 5 g, Trans 0 g), Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 15 g (Fibre 1 g, Sugars 2 g), Protein 5 g.
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Sea Salt (Grinder)
Black Pepper (Grinder)
Sheet Pan
Sheet Pan Liner