 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
Refrigerated pie pastry gives me a head start in this wonderful recipe. You can also serve these bite-size quiches as a special appetizer. Kelly Thornberry, La Porte, Indiana Ingredients:
2 packages (15 ounces each) refrigerated pie pastry |
3 eggs, lightly beaten |
1-1/2 cups heavy whipping cream |
1/2 teaspoon salt |
12 pitted ripe olives |
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped |
1 cup (4 ounces) shredded swiss cheese |
coarsely ground pepper |
Directions:
1. Roll each pastry sheet into a 10-in. x 8-in. rectangle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each rectangle. Press pastry rounds onto the bottom and up the sides of ungreased miniature muffin cups; set aside.
2. In a small bowl, whisk the eggs, cream and salt. Cut each olive into four slices. Place 1 heaping teaspoonful of artichokes in each prepared cup; top with an olive slice and 1 teaspoon of cheese. Pour egg mixture into cups to within 1/4 in. of the top.
3. Sprinkle with pepper. Bake at 375° for 22-26 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 4 dozen.
|
|