Athens Foods | Sundried Tomato & Artichoke Quiche Phyllo Shells
These bite-size quiche bites are a tasty addition to any breakfast or brunch spread. Egg, sundried tomatoes, artichoke & cheeses pack them with flavor!
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Cooking tools:
- Food processor
- Kitchen scale
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Grater
- Can opener
- Colander
- Spoon
- Baking sheet
- Kitchen shears
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
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