Mini Bruschetta Quiche Tarts

Mini Bruschetta Quiche Tarts

Refrigerated pie crust makes these flavorful tarts easy--tomatoes and pesto make them delicious!

30 min. prep time
24 appetizers
000 Ratings


1 tablespoon prepared pesto
1 large (1 cup) tomato, seeded, finely chopped
2 ounces (1/2 cup) shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 (14.1-ounce) package refrigerated pie crust, at room temperature


Heat oven to 350°F. Spray 24 mini muffin pan cups with no-stick cooking spray; set aside.

Combine half & half, eggs and pesto in bowl; mix well. Stir in tomato, mozzarella and Parmesan cheese; set aside.

Cut each pie crust into 12 rounds, using 2 1/2-inch round cookie cutter. Gently press 1 pastry round into each muffin cup.

Spoon about 1 tablespoon filling into each pastry-lined muffin cup. Bake 22-25 minutes or until puffed and edges are golden. Run tip of sharp knife along inside of cups to loosen tarts.

Recipe Tip

- If you don’t have a 2 1/2-inch round cookie cutter, use glass or cup, 2 1/2 inch round in diameter.

- Pesto is a mixture of basil, garlic and olive oil. Use leftover pesto as a marinade on fish, shrimp and chicken before grilling, or stir it into spaghetti or Alfredo sauce for extra flavor.

Nutrition Facts (1 appetizer)

Calories: 90

Fat: 6g

Cholesterol: 20mg

Sodium: 120mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 2g

Recipe #15407©2012Land O'Lakes, Inc.

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