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Mini Bruschetta Quiche Tarts

Mini Bruschetta Quiche Tarts

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

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30 min
Prep Time
55 min
Total Time


1/4 cup Land O Lakes® Half & Half

2 large Land O Lakes® Eggs, beaten

1 tablespoon prepared pesto

1 large (1 cup) tomato, seeded, finely chopped

1/2 cup (2 ounces) shredded mozzarella cheese

2 tablespoons shredded Parmesan cheese


1 (14.1-ounce) package refrigerated pie crust, at room temperature

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

    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.

Tip #1

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

Tip #2

- 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 (1 appetizer)

90 Calories
6 Fat (g)
20 Cholesterol (mg)
120 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
2 Protein (g)
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Featured In

Quiche Recipes  


Quiche Recipes

For a light dinner or a hearty brunch, nothing beats quiche: easy to whip up and impressive to bring to the table.

See Recipes