Directions:
- Preheat oven to 375.
- Remove pie crusts from pouches; place flat on work surface. With 2 1/2 round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased miniature muffin cup. Reserve dough scraps.
- In medium bowl, beat eggs with wire whisk. Beat in half-and-half, flour and salt. Sprinkle cheese and walnuts into each crust lined cup. Pour egg mixture into each cup. Sprinkle each with roasted peppers and chives.
- Bake 19-22 minutes or until filling is set and edge is light golden brown. Cool 5 minutes; remove from pans.
- If desired, cut small star or other shapes from dough scraps that have been rolled together; place on ungreased cookie sheets. Bake 7-9 minutes or until golden brown. Top each tartlet with baked cutout. Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.32 Kcal (215 kJ) | ||
| Calories from fat | 35.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 6% | |
|---|---|---|---|
| Cholesterol | 22.65mg | 8% | |
| Sodium | 93.66mg | 4% | |
| Potassium | 31.38mg | 1% | |
| Total Carbs | 1.37g | 0% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 2.81g | 6% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 1mg | 5% | |
| Calcium | 56.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 253.96 Kcal (1063 kJ) | ||
| Calories from fat | 173.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.3g | 6% | |
|---|---|---|---|
| Cholesterol | 112.1mg | 8% | |
| Sodium | 463.47mg | 4% | |
| Potassium | 155.27mg | 1% | |
| Total Carbs | 6.77g | 0% | |
| Sugars | 1.32g | 1% | |
| Dietary Fiber | 0.98g | 1% | |
| Protein | 13.9g | 6% | |
| Vitamin C | 17.5mg | 6% | |
| Iron | 4.8mg | 5% | |
| Calcium | 277.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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