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Squash & Cherry Tomato Quiche Cup Appetizers

  • 12servings
  • 48minutes
  • 140calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups chopped butternut squash (1/2 inch pieces)

  2. 2 tsp. olive oil

  3. 12 slices white bread , crusts removed

  4. 12 cherry tomatoes , halved

  5. 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

  6. 3 egg s

  7. 1/4 cup whipping cream

  8. 2 Tbsp. chopped fresh chives

  9. 1/8 tsp. each Salt and pepper

Instructions Jump to Ingredients ↑

  1. HEAT oven to 400ºF.

  2. 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.

  3. COMBINE squash and tomatoes; spoon into bread cups. Beat remaining ingredients with whisk until well blended; spoon over squash mixture.

  4. BAKE 15 to 18 min. or until centers of filling are set and tops are golden brown.

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