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Impossible Bisquick Quiche Tarts

 
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Made these quiche tarts for Sean last week, and he absolutely loved these mini savoury tarts. I made my own biscuit baking mix (see the link below), and followed the recipe exactly. These tarts are good to freeze as well. Whenever feeling hungry, pop one or two into microwave. Definitely a keeper!

Yield

12

servings

Prep

10

min

Cook

15

min

Ready

25

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

177 ml sour cream
118 ml biscuit baking mix (bisquick)
*
118 ml milk
2 large eggs
2.5 ml worcestershire sauce
158 ml cheddar cheese
shredded
79 ml salami
chopped
*
30 ml scallions, spring or green onions
sliced

Directions

Preheat oven to 400℉ (200℃). Grease 18 muffin cups, 2½ inch X 1¼ inch inches.

Beat sour cream, Bisquick, milk, eggs, and Worchestershire sauce until smooth, 15 seconds in blender or 1 minute with hand beater.

Spoon about 2 tablespoons in each muffin cup. Mix remaining ingredients; sprinkle 1 tablespoon over batter in each cup.

Bake until knife inserted in centre comes out clean, 12 to 15 minutes.

Loosen sides of tarts from pan; remove from pan.

Remove any remaining appetizers. MAKES: 18 appetizers

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 7375% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 65mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 1%
Calcium 8% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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