Popular Topics

Sun-Dried Tomato Quiche Cups

Sun-Dried Tomato Quiche Cups

4 1

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!

serves 24 pieces

Ingredients

cost per recipe: $5.11

The price is determined by the national average.

  • 1/2

    cup heavy cream

  • 1

    egg

  • 1/4

    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

view nutrition info

How to Make It

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.
Step 1

Heat the oven to 350°F.  Beat the heavy cream and egg in a small bowl with a fork or whisk.

Step 2

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.

Step 3

Bake for 10 minutes or until the filling is set.  Let cool for 5 minutes on a wire rack.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
(9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions

(9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions

Ratings & Reviews

(1)
  • sparkles_22

    February 8, 2009

    Sun-Dried Tomato Quiche Cups

    I didn't have fresh basil but I substituted homemade pesto from last summer. I have used a combo of parmesean and mozarella cheese instead of gorgonzola. It was real quick and yummy.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed