Tuesday, March 18, 2008
Sundried Tomato, Basil and Artichoke Mini-Quiche
These are a great portable snack or meal. And they are a great use for muffin tins.
-1 cups half and half
-2 large handfuls grated cheese
-1/2 cup sun dried tomatoes, diced
-1 cup marinated artichokes, drained and diced
-handful of fresh basil, chopped
-salt and pepper to taste
Mix all ingredients thoroughly. Ladel into a greased muffin tin, about 2/3 to the top of each cup. Bake on 350 for about 30 minutes, or until the tops are puffed and golden.
Features: Alexis' Cookbook Our Favorite Kitchen Tools More Useful Kitchen Tools SeeUsEat 2006 Awards Roti Round-Up Burger Battle Fried Chicken Challenge Video: Chupaqueso Video: Zuchinni Lasagna
Cuisine: Austrian Chinese Cuban Dim Sum Ethiopian French German Indian Japanese Mexican Middle Eastern Noveau American Nueva Latino Pub Food Regional American Singaporean Spanish Turkish Ukrainian Vietnamese