Sun-Dried Tomato Quiche Cups
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Sun-Dried Tomato Quiche Cups

  • Prep: 35 minutes
  • Serves: 24

Ingredients & Directions

  • 1/2 cup heavy cream
  • 1 egg
  • 1/4 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

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.