Tomato Quiche Tartlets

• 2 (2 1/8 ounce) packagesbaked miniature phyllo cups
• 12 cup sun-dried tomato, not packed in oil, finely chopped
• 2 eggs, slightly beaten
• 3 tablespoons half-and-half or 3 tablespoons light cream
• 1 12 teaspoons fresh basil or 12 teaspoon dried basil
• 1 pinch salt
• 1 pinch pepper
• 34 cup swiss cheese, shredded

1. Preheat oven to 325F Place phyllo shells on a baking sheet, set aside.
2. In a small bowl, combine tomato and enough boiling water to cover, set aside for 2 minutes.
3. Drain well.
4. In a medium bowl, combine eggs, half-and-half, basil, salt and pepper.
5. Stir in tomato and Swiss cheese.
6. Spoon about 2 teaspoons of the filling into each shell.
7. Bake 10-15 minutes or until filling is slightly puffed and a small knife inserted comes out clean.
8. Serve warm or cool.

phyllo cups, tomato, eggs, light cream, fresh basil, salt, pepper, swiss cheese

Taken from www.food.com/recipe/tomato-quiche-tartlets-337105 (may not work)