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Swiss Cheese Appetizer Tarts

5 1

These quiche-like appetizers, loaded with spinach, bacon and Swiss cheese, not only taste great, but are easy to make because they use refrigerated pie crusts.

serves 24 tarts

Ingredients

cost per recipe: $5.06

The price is determined by the national average.

  • 1

    package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature

  • 2

    egg, beaten

  • 1/2

    cup sour cream

  • 3/4

    teaspoon mustard

  • 1/8

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground red pepper

  • 3/4

    cup shredded Swiss cheese

  • 3

    tablespoons finely chopped onion

  • 2

    tablespoons  thawed and well drained chopped frozen spinach

  • 2

    tablespoons crisp-cooked bacon, finely chopped

view nutrition info

How to Make It

Heat the oven to 400ºF. Place 1 pie crust on a lightly floured surface. Roll the pie crust to 1/8-inch-thick. Cut the crust into 12 (2 3/4-inch) circles with a cutter. Repeat with the remaining pie crust, making 24 circles in all. Press the pastry circles into 24 (2 1/2-inch) muffin-pan cups. Beat the eggs, sour cream, mustard, nutmeg and red pepper in a medium bowl with a fork or whisk. Stir in the cheese, onion, spinach and bacon. Spoon about 1 tablespoon filling into each muffin-pan cup. Sprinkle with additional nutmeg, if desired. Bake for 15 minutes or until the tarts are golden brown. Let the tarts cool in the pans on wire racks for 10 minutes.
Step 1

Heat the oven to 400ºF.

Step 2

Place 1 pie crust on a lightly floured surface. Roll the pie crust to 1/8-inch-thick. Cut the crust into 12 (2 3/4-inch) circles with a cutter. Repeat with the remaining pie crust, making 24 circles in all. Press the pastry circles into 24 (2 1/2-inch) muffin-pan cups.

Step 3

Beat the eggs, sour cream, mustard, nutmeg and red pepper in a medium bowl with a fork or whisk. Stir in the cheese, onion, spinach and bacon. Spoon about 1 tablespoon filling into each muffin-pan cup. Sprinkle with additional nutmeg, if desired.

Step 4

Bake for 15 minutes or until the tarts are golden brown. Let the tarts cool in the pans on wire racks for 10 minutes.

Recipe Tips

  • Ingredient Note: If you'd rather make your own pie crust, search Campbellkitchen.com for the "Classic Pie Crust" recipe. It works great with this recipe!

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Ratings & Reviews

(1)
  • dtilly

    April 5, 2006

    Swiss Cheese Appetizer Tarts

    This is to die for! I cooked filling separately in a large custard baking dish then scooped it into hollowed out frozen pastry cups - delish!

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