Looking for a wonderful little bite to dress up the brunch buffet? These delectable tartlets are irresistible.
—JOSEPHINE PIRO EASTON, PA
START TO FINISH: 25 MIN. • MAKES: 45 MINI QUICHES
1 package (6 1/2 ounces) reduced-fat garlic-herb spreadable cheese
1/4 cup fat-free milk
2 large eggs
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
2 tablespoons minced fresh parsley
Minced chives, optional
1. In a small bowl, beat the spreadable cheese, milk and eggs. Place tart shells on an ungreased baking sheet; fill each with 2 teaspoons mixture. Sprinkle with parsley.
2. Bake at 350° for 10-12 minutes or until filling is set and shells are lightly browned. Sprinkle with chives if desired. Serve warm.
PER SERVING 1 mini quiche equals 31 cal., 2 g fat (trace sat. fat), 12 mg chol., 32 mg sodium, 2 g carb., trace fiber, 1 g pro.