Pesto Cream Cheese Mini Quiches
Breakfast & Brunch, Mains | Baking, Entertaining | Eggs & Dairy
SERVES 8* - START TO FINISH: 10 minutes to prep, 30 minutes to bake, 5 minutes to cool
Cooking Notes
Recipe can be easily doubled.
There are several brands of mini “un-sweetened” tart shells, available in most major grocery chains. They are located alongside the “regular size” frozen pie shells and puff pastry. You can use the ultra-mini tart shells that are bite size, but we like the heartiness and single-serve size of the 3-inch tart shell. We specify “unsweetened” as some tart shells are made especially for desserts and are slightly sweetened. If that is all you can find, they will be perfectly fine.
We like to use refrigerated pesto from the supermarket, which can be found alongside refrigerated pastas and sauces.
Pesto Cream Cheese Mini Quiches
8 frozen mini (3-inch) tart shells *
3 large eggs
3 ounces Neufchatel or cream cheese
1/3 cup 2% milk (or higher fat)
1 tablespoon basil pesto*
1 tablespoon baking mix, such as Jiffy or Bisquick
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F. Place tart shells, according to package directions, on a baking sheet, set aside.
In a medium-size mixing bowl, combine remaining ingredients. Whisk well or use a hand-held mixer to blend. Pour into tart shells. Place in oven and bake, uncovered, until quiches are puffy and begin to turn golden at the edges, about 30 minutes. Remove from oven, cool 5 minutes, and serve.
Pesto Cream Cheese Mini Quiches
Approximate Values Per 3-inch Quiche: 210 calories (51% from fat), 12 g fat (4 g saturated), 85 mg cholesterol, 5.5 g protein, 20.5 g carbohydrates, trace amount dietary fiber, 329 mg sodium
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