Quiche Tarts Recipe

Ingredients

1 (2 ounce) package dry onion soup mix

1 (8 ounce) package cream cheese, softened

1 cup milk

1 egg

1/2 teaspoon salt

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup shredded Cheddar cheese blend

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, mix together soup mix, cream cheese and milk. Spoon into 9x13 inch baking dish, and sprinkle Cheddar cheese and mozzarella cheese on top.

Fill the dish with Cheddar cheese, and top with Cheddar cheese. Bake in the preheated oven for 35 minutes, or until cheese is melted and lightly browned.

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Comments

iitimn Sky writes:

⭐ ⭐ ⭐ ⭐ ⭐

I tried this out this morning to see if it might be something I should try... it was wonderful! I made smallish circles, about the same diameter as a melon, and I put them in the bottom of a 9 X 13 pan... turned the pan over to dislodge the seeds, then wrapped the squash in foil and let the chips fall where they were... it worked beautifully! I also baked at 350 for 35 minutes, then subtracted 5 minutes to cool. Immediately, the squash and the yogurt (I skipped the nuts) were dripping down our faces, mouth, and tongues, begging to be sampled. Thank you, devine! We love you!

Lindi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I used a pie crust because I didn't have crumbled up newspaper. Even with that, I still used the shredded paper for a crust. I have not cooked this yet, but it looks like it will be very tasty. I did find it tedious to type, so I just type in the ingredients for the crust and press "go". I have made this with a few different cheeses, one white, and one fusilli. The fusilli I found to be the most flavorful, and most convenient. I will try using red pepper next time, and then smaller amounts of red pepper. The white pepper makes a small cameo in the crust, but it is by no means a dominant part of the dish.