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!
  • prep: 35 minutes
  • bake: 10 minutes
  • cool: 5 minutes
  • Serves: 24

Recipe

Ingredients

  • 1/2 cup heavy cream
  • 1 egg
  • 1/4 cup crumbled gorgonzola cheese or goat cheese
  • 1 tablespoon finely chopped sun-dried tomatoes
  • 1 tablespoon minced fresh basil leaves
  • 1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions

Directions

  1. Heat the oven to 350°F.  Beat the heavy cream and egg in a small bowl with a fork or whisk.

  2. 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.

  3. Bake for 10 minutes or until the filling is set.  Let cool for 5 minutes on a wire rack.

Cups Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

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