Tomato Quiche Tartlets

These two-bite tarts filled with sun-dried tomatoes, basil and cheese disappear as quickly as the go together.

• Ready In: 25 mins
• Yields: 30 tartlets

Ingredients

• 2 (2 1/8ounce) packages  baked miniature phyllo cups
• 1⁄2 cup sun-dried tomato, not packed in oil, finely chopped
• 2  eggs, slightly beaten
• 3  tablespoons half-and-half or 3  tablespoons  light cream
• 1 1⁄2 teaspoons fresh basil or 1⁄2 teaspoon dried basil
• 1  pinch salt
• 1  pinch pepper
• 3⁄4 cup swiss cheese, shredded

Directions

1. Preheat oven to 325°F Place phyllo shells on a baking sheet, set aside.
2. In a small bowl, combine tomato and enough boiling water to cover, set aside for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt and pepper. Stir in tomato and Swiss cheese.
3. Spoon about 2 teaspoons of the filling into each shell. Bake 10-15 minutes or until filling is slightly puffed and a small knife inserted comes out clean.
4. Serve warm or cool.