Mini Sun-dried Tomato Quiche

Mini Sun-dried Tomato Quiche Mini Sun-dried Tomato Quiche  
 
  • 20 min prep
  • 32 minutes
  • 180 calories
  • $0.55
  • Vegetarian

Ingredients


Makes: 20 mini quiche

Preparation


 
  • Preheat oven to 375° F (190° C).
  • Place tart shells on Sheet Pan lined with Bake & Roll. Bake for 10 minutes. Cool slightly.
  • Divide feta among shells. Whisk eggs with cream, Sun-kissed Tomato Dip Mix, Sea Salt and Black Pepper. Pour into pre-baked shells.
  • Bake for 12 minutes or until filling sets. Serve warm or at room temperature.

Tip


 

Tip: Slash extra fat and calories! Use a small knife to trim pastry edge from defrosted tart shell.

Nutritional Serving Size 1 quiche
Calories 180
Fat 12 g
Saturated Fat 5 g
Transfat 0.1 g
Cholesterol 65 mg
Sodium 210 mg
Carbohydrates 16 g
Fibre 0 g
Sugar 9 g
Protein 4 g

Shop this recipe...

Bake & Roll
$21.00
Sheet Pan
$25.00
Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00
Sun-Kissed Tomato Dip Mix
$9.00