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

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 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

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