Mini Sun-dried Tomato Quiche

Ingredients

• 18 frozen mini (2"/5 cm) tart shells
• 2 eggs
• ³⁄₄ cup 10% cream
• 2–3 tsp Sun-Kissed Tomato Dip Mix
• Sea Salt, to taste
• Black Pepper, to taste
• ¹⁄₄ cup crumbled feta

Preparation

1. Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
2. Place tart shells on pan liner and bake 10 min. Let cool slightly.
3. Meanwhile, in a bowl, whisk eggs with cream, dip mix, salt, and pepper.
4. Divide feta between shells and pour in egg mixture. Bake 12 min or until filling sets. Serve warm or at room temperature.