Sun-Dried Tomato Quiche Cups
Chopped sun-dried tomatoes, crumbled Gorgonzola and fresh basil add wonderful flavor to these mini quiche appetizers that are simply irresistible. They’re perfect for brunch or your next dinner party; in fact, they are perfect any time you like!
Ingredients
0.5 cup heavy cream
1 egg
0.25 cup crumbled gorgonzola cheeseor goat cheese
1 tablespoon finely chopped sun-dried tomatoes
1 tablespoon minced fresh basil leaves
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
1 egg
0.25 cup crumbled gorgonzola cheeseor goat cheese
1 tablespoon finely chopped sun-dried tomatoes
1 tablespoon minced fresh basil leaves
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
Instructions
Heat the oven to 350°F. Beat the heavy cream and egg in a small bowl with a fork or whisk.
Place about 1/2 teaspoon cheese, 1/8 teaspoon each tomato and basil into each pastry cup. Spoon the egg mixture into the pastry cups. Place the filled pastry cups onto a baking sheet.
Bake for 10 minutes or until the filling is set. Let cool for 5 minutes on a wire rack.
Place about 1/2 teaspoon cheese, 1/8 teaspoon each tomato and basil into each pastry cup. Spoon the egg mixture into the pastry cups. Place the filled pastry cups onto a baking sheet.
Bake for 10 minutes or until the filling is set. Let cool for 5 minutes on a wire rack.
Sun-Dried Tomato Quiche Cups
Print
Chopped sun-dried tomatoes, crumbled Gorgonzola and fresh basil add wonderful flavor to these mini quiche appetizers that are simply irresistible. They’re perfect for brunch or your next dinner party; in fact, they are perfect any time you like!
Instructions
Heat the oven to 350°F. Beat the heavy cream and egg in a small bowl with a fork or whisk.Place about 1/2 teaspoon cheese, 1/8 teaspoon each tomato and basil into each pastry cup. Spoon the egg mixture into the pastry cups. Place the filled pastry cups onto a baking sheet.Bake for 10 minutes or until the filling is set. Let cool for 5 minutes on a wire rack.
Ingredients
0.5 cup heavy cream1 egg0.25 cup crumbled gorgonzola cheeseor goat cheese1 tablespoon finely chopped sun-dried tomatoes1 tablespoon minced fresh basil leaves1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
