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Sun-Dried Tomato Quiche Cups

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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 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