• 45servings
  • 25minutes
  • 31calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 carton (6-1/2 ounces) reduced-fat spreadable garlic and herb cream cheese

  2. 1/4 cup fat-free milk

  3. 2 eggs

  4. 3 packages (1.9 ounces each ) frozen miniature phyllo tart shells

  5. 2 tablespoons minced fresh parsley

  6. Minced chives, optional

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small bowl, beat the cream cheese, milk and eggs. Place tart shells on an ungreased baking sheet; fill each with 2 teaspoons mixture. Sprinkle with parsley.

  2. Bake at 350° for 10-12 minutes or until filling is set and shells are lightly browned. Sprinkle with chives if desired. Serve warm. Yield: 45 mini quiches.


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