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Recipe: Pesto Cream-Cheese Mini Quiches

April 20, 2011 at 6:14PM

PESTO CREAM-CHEESE MINI QUICHES

Serves 8.

Note: Mini "unsweetened" tart shells are available in most supermarkets alongside frozen pie shells and puff pastry. You can use the bite-size shells, but we like the heartiness and single-serving size of the 3-inch tart shell. We specify "unsweetened," but those that are slightly sweetened also will work. We like to use refrigerated pesto, which can be found alongside refrigerated pastas and sauces. Recipe can be doubled easily.

• 8 frozen mini (3-in.) tart shells (see Note)

• 3 eggs

• 3 oz. Neufchatel or cream cheese

• 1/3 c. milk (2 percent or higher fat)

• 1 tbsp. basil pesto (see Note)

• 1 tbsp. baking mix, such as Jiffy or Bisquick

• 1/2 tsp. salt

• 1/4 tsp. ground black pepper

Directions

Preheat the oven to 350 degrees. Place the tart shells according to package directions on a baking sheet, and set aside.

In a medium-size mixing bowl, combine the eggs, cream cheese, milk, pesto, baking mix, salt and pepper. Whisk well, or use a hand-held mixer to blend. Pour into the tart shells. Place in the oven, and bake, uncovered, until the quiches are puffy and begin to turn golden at the edges, about 30 minutes. Remove from the oven, cool 5 minutes, and serve.

Nutrition information per serving:

Calories210Fat12 gSodium329 mg

Carbohydrates21 gSaturated fat4 gProtein6 gCholesterol85 mgDietary fiber0 g