Tomato Quiche Tartlets

1. 1

   Preheat oven to 325F 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.

3. 3

   Drain well.

4. 4

   In a medium bowl, combine eggs, half-and-half, basil, salt and pepper.

5. 5

   Stir in tomato and Swiss cheese.

6. 6

   Spoon about 2 teaspoons of the filling into each shell.

7. 7

   Bake 10-15 minutes or until filling is slightly puffed and a small knife inserted comes out clean.

8. 8

   Serve warm or cool.

* Per serving · 4 servings · Values may vary.