Squash and Cherry Tomato Quiche Cup Appetizers
Try this delicious recipe from our friends at Kraft.
Make This Recipe
Ingredients
- 2 cups chopped butternut squash (1/2 inch pieces)
- 2 tsp. olive oil
- 12 slices white bread, crusts removed
- 12 cherry tomatoes, halved
- 1/2 cup (1/2 of 8-oz. tub) Philadelphia Cream Cheese Spread
- 3 Eggland's Best eggs (Large)
- 1/4 cup whipping cream
- 2 Tbsp. chopped fresh chives
- 1/8 tsp. each Salt and pepper
Preparation
Heat oven to 400ºF.
Toss squash with oil. Spread onto baking sheet. Bake 15 min. or until tender. Meanwhile, flatten bread slices with rolling pin. Press 1 piece onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
Combine squash and tomatoes; spoon into bread cups. Beat remaining ingredients with whisk until well blended; spoon over squash mixture.
Bake 15 to 18 min. or until centers of filling are set and tops are golden brown.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 120 |
| Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 51mg |
| Sodium | 176mg |
| Carbohydrates | 16g |
| Dietary Fiber | 1g |
| Protein | 4g |