This week I entered my first recipe and video into the Real Women of Philadelphia New Cooking Creme Contest for 2011.
For the month of January, I have 2 chances each week to create a recipe & video, since Kraft sent me 2 tubs of each flavor of the NEW Philadelphia Cooking Creme to use in the recipes.
Week #1 is the Italian Cheese and Herb flavored Cooking Creme. Unfortunately the next video turned out to be way too many lighting difficulties and the recipe flopped; who knew that the zucchini pasta pie recipe I made was not going to work….but, Hey, I know now….
So, here is the video entry I made and the recipe follows. These are such great little quiches, I’ll be doing these again for sure!!! Enjoy!
Sun-Dried Tomato Mushroom Square Quiches with Creamy Tomato-Herb Sauce
Yields: 12 Appetizers
Prep time: 30 minutes
Cook time: 34 minutes
Total time: 1 hour 4 minutes
3 to 5 sheets frozen puff pastry dough, thawed
1/2 purple onion, finely chopped
1/4 cup sliced mushrooms, finely chopped
1/2 each orange and yellow bell peppers, seeded and finely chopped
4 large eggs, beaten
1-10 oz. tub Kraft® Philadelphia Italian Cheese and Herb Cooking Creme, divided
1 cup or more half-n-half, divided
1/2 cup Tomato Pesto, divided
1/4 cup diced sun-dried tomatoes packed in oil
1 cup (4oz.) Kraft® with a Touch of Philly shredded Italian Five Cheese
Preheat oven at 350°F. Spray a 12 square-hole baking pan with non-stick cooking spray to cover sides and bottom of each section. Set aside.
Unroll 3 to 5 sheets of puff pastry dough and place stacked dough on clean surface. With a knife or pastry cutter, cut dough to fit into bottom only of each square hole of baking pan; 3-inch x 3-inch square. Place dough into bottom of each section of baking pan.
Place onion, mushrooms and bell peppers in a microwave-safe dish and cook in microwave for 3 minutes. Stir. Cook for 1 additional minute. Drain.
Create quiche by whisking eggs, 3/4 cup cooking creme, 3/4 cup half-n-half, 1/4 cup pesto, tomatoes, salt and pepper. Pour into each section of baking pan; filling each half-way. Sprinkle each section with about 1/2 teaspoon of microwaved vegetables and shredded cheese. Stir lightly. Place pan in oven and cook for about 30-35 minutes. Cool in pan for 5 minutes.
While appetizers are baking, create sauce. Combine 1/4 cup tomato pesto, 1/4 cup or more half-n-half (to acquired consistency) and remaining cooking creme in a small microwave-safe bowl. Once ready to serve, heat in microwave for 1 or 2 minutes. Stir.
Place appetizers on plates or serving platter. Drizzle with sauce. Serve warm.