Squash & Cherry Tomato Quiche Cups

Yields: 12 Servings

Squash & Cherry Tomato Quiche Cups

  • 2 cups butternut squash
  • 2 teaspoons olive oil
  • 12 slices white bread
  • 12 cherry tomatoes
  • 1/2 cup (4 ounces) cream cheese
  • 3 large Eggland's Best® eggs
  • 1/4 cup whipping cream
  • 2 tablespoons fresh chives
  • 1/8 teaspoon each salt and pepper
  1. Heat oven to 400ºF. Toss squash with oil.
  2. Spread onto baking sheet.
  3. Bake 15 min.
  4. or until tender.
  5. Meanwhile, flatten bread slices with rolling pin.
  6. 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.
  7. Beat remaining ingredients with whisk until well blended; spoon over squash mixture. Bake 15 to 18 min.
  8. or until centers of filling are set and tops are golden brown..

Nutrition

  • Calories: 113
  • Fat: 1.84418333342 grams
  • Carbs: 21.7766916667 grams
  • Protein: 3.49690833335 grams
Recipe by Big Oven.com