Recipe Details

Squash & Cherry Tomato Quiche Cups

  • Servings: 12
  • Ready In 48 minutes
  • 2 cups butternut squash; chopped into 1/2 inch pieces
  • 2 teaspoons olive oil
  • 12 slices white bread; crusts removed
  • 12 cherry tomatoes; halved
  • 1/2 cup (4 ounces) cream cheese
  • 3 large Eggland's Best® eggs
  • 1/4 cup whipping cream
  • 2 tablespoons fresh chives; chopped
  • 1/8 teaspoon each salt and pepper
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.

Nutritional Facts

  • Serving Size 1 Serving (176g)
    Servings Per Recipe: 12
  • Amount Per Serving
  • Calories 113
    Calories From Fat 17
  • % Daily Value
  • Total Fat 2g
    2%
  • Saturated Fat 1g
    3%
  • Trans Fat 0g
  • Cholesterol 2g
    1%
  • Sodium 198g
    7%
  • Total Carbohydrate 22g
    6%
  • Dietary Fiber 3g
    11%
  • Sugars 19g
  • Protein 3g
    5%