Mini Pumpkin & Cherry Tomato Quiches

• 300 g butternut pumpkin, peeled and cut into 1cm cubes
• Olive oil spray
• 12 slices white bread, crusts removed
• 12 cherry tomatoes, halved
• 125 g PHILADELPHIA Spreadable Cream Cheese
• 3 eggs
• 1/4 cup cream
• 2 tablespoons chopped chives
• salt and pepper, to taste

1. PLACE pumpkin on a lined baking tray and spray with oil.
2. Bake in a hot oven 200C for 15 minutes or until tender.
3. ROLL each slice of bread to flatten, then press into 12 x 1/3 cup capacity greased muffin pans.
4. Spoon in the pumpkin and tomato.
5. WHISK the PHILLY, eggs, cream, chives and seasonings until smooth, then spoon evenly over the vegetables.
6. Bake in a hot oven 200C for 1518 minutes until golden.
7. Cool slightly, then remove and serve warm or cold.
8. HANDY TIP: Sweet potato (kumera) can be used instead of pumpkin.

butternut pumpkin, olive oil spray, white bread, cherry tomatoes, philadelphia, eggs, cream, chives, salt

Taken from www.kraftrecipes.com/recipes/mini-pumpkin-cherry-tomato-quiches-124350.aspx (may not work)