Pesto Cream-Cheese Mini Quiches |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
8 frozen mini (3-inch) tart shells (see note) |
3 large eggs |
3 ounce(s) neufchatel or cream cheese |
1/3 cup(s) 2-percent milk (or higher fat) |
1 tablespoon(s) basil pesto (see note) |
1 tablespoon(s) baking mix, such as jiffy or bisquick |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) ground black pepper |
Directions:
1. Preheat the oven to 350 degrees. Place the tart shells, according to package directions, on a baking sheet, and set aside.
2. In a medium-size mixing bowl, combine the remaining ingredients. 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.
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