Athens Foods | » Sundried Tomato and Artichoke Quiche in Mini Phyllo Shells

Ingredients

• 8 ounces ricotta cheese, drained
• 3 ounces milk
• 3 large eggs
• 2 ounces sharp provolone cheese, shredded
• 3 teaspoons Dijon mustard
• 1 tablespoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces sun dried tomatoes packed in oil, drained
• 1 can (14 ounce) artichoke hearts, quartered and drained
• 1/4 cup parmesan cheese, grated
• 4 packages (15 count, each) Athens® Phyllo Shells
• chives, snipped, for garnish