Tomato Quiche Tartlets

Ingredients

• 2 (2 1/8 ounce) 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 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. 1

   Preheat oven to 325°F Place phyllo shells on a baking sheet, set aside.

2. 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. 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. 4

   Serve warm or cool.