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Appetizers

Squash & Cherry Tomato Quiche Cups

Squash & Cherry Tomato Quiche Cups recipe
photo by:kraft
Here's one of America's favorite brunch dishes, baked into muffin cups to make squash-and-tomato quiche appetizers.
time
prep:
30 min
total:
48 min
servings
total:
12 servings
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What You Need

2
cups  chopped butternut squash (1/2 inch pieces)
2
tsp.  olive oil
12
slices  white bread, crusts removed
12
 cherry tomatoes, halved
1/2
cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
3
 eggs
1/4
cup  whipping cream
2
Tbsp.  chopped fresh chives
1/8
tsp.  each salt and pepper

Make It

HEAT oven to 400ºF.

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.

COMBINE squash and tomatoes; spoon into bread cups. Beat remaining ingredients with whisk until well blended; spoon over squash mixture.

BAKE 15 to 18 min. or until centers of filling are set and tops are golden brown.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

Special Extra
Omit salt. Cook 2 slices OSCAR MAYER Bacon; drain. Crumble bacon; add to bread cups with squash and tomatoes.
Substitute
Prepare using whole wheat bead.
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