Sun-Dried Tomato Quiche Cups
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!
Ingredients
0.5 cup heavy cream
1 egg
0.25 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
1 egg
0.25 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
Instructions
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.
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.
Sun-Dried Tomato Quiche Cups
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 n...
Directions
Print
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.
Ingredients
0.5 cup heavy cream1 egg0.25 cup crumbled gorgonzola cheeseor goat cheese1 tablespoon finely chopped sun-dried tomatoes1 tablespoon minced fresh basil leaves1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
Buddha Bowls
Our Buddha Bowl recipe using Pace Salsa ma...
Hot Sausage Casserole
This sausage and rice casserole is seasone...
Quick Loaded Potato
Change it up a bit and serve up a loaded p...
Basil Cheese Polenta Wedges
This cheesy polenta recipe is very easy to...