Mini Quiches with Cheese and Basil

Wow last minute dinner guests with this fancy appetizer made even easier with pre-made shells.


4 eggs
2/3 cup grated Parmesan cheese
1/2 cup milk
1/4 cup chopped fresh basil
Salt and freshly ground pepper, to taste
36 store-bought mini (2-inch) tart shells, thawed to room temperature
1 cup grated or cubed taleggio or fontina cheese
1 head garlic roasted and chopped
1/2 cup sundried tomatoes, chopped


Preheat oven to 425 degrees F.

In a large measuring cup, mix together the eggs, Parmesan cheese, milk and basil. Season the filling with salt and pepper.

Place pastry shells on baking sheet. Distribute cheese, roasted garlic and sundried tomatoes evenly among the pastry shells. Pour filling into pastry shells.

Bake until filling is set and pastry is crisp and golden, about 12 to 15 minutes. Makes 36 mini quiches.

To freeze mini quiches: Cook as directed. Let cool completely. Place quiches on baking tray and freeze until thoroughly frozen than transfer to airtight container(s). Freezing and then packaging the quiches will prevent the pastry from crumbling and stop the quiches from sticking together. Reheat frozen quiches at 400 degrees F. until centre is steaming hot, about 15 minutes. Freeze for up to 1 month for best results.

Yield: 36 servings.