Mini Bruschetta Quiche Tarts

Mini Bruschetta Quiche Tarts
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Refrigerated pie crust makes these flavorful tarts easy--tomatoes and pesto make them delicious!
30 min
Prep Time
55 min
Total Time
24 appetizers

Ingredients

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
2 ounces (1/2 cup)
shredded mozzarella cheese
2 tablespoons
shredded Parmesan cheese
 
1 (14.1-ounce) package
refrigerated pie crust, at room temperature

Directions

  1. Heat oven to 350°F. Spray 24 mini muffin pan cups with no-stick cooking spray; set aside.
  2. Combine half & half, eggs and pesto in bowl; mix well. Stir in tomato, mozzarella and Parmesan cheese; set aside.
  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. 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 Tips

- 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
Cholesterol
20mg
Carbohydrates
8g
Protein
2g
Fat
6g
Sodium
120mg
Dietary Fiber
0g

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