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Artichoke Tartlets

Total Time

Prep: 20 min. Bake: 25 min.


4 dozen

Refrigerated pie pastry gives me a head start in this wonderful recipe. You can also serve these bite-size quiches as a special appetizer. —Kelly Thornberry, La Porte, Indiana


  • 2 packages (15 ounces each) refrigerated pie pastry
  • 3 large eggs, lightly beaten
  • 1-1/2 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 12 pitted ripe olives
  • 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
  • 1 cup shredded Swiss cheese
  • Coarsely ground pepper


  1. Roll each pastry sheet into a 10x8-in. rectangle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each rectangle. Press pastry rounds onto the bottom and up the sides of ungreased miniature muffin cups; set aside.
  2. In a small bowl, whisk the eggs, cream and salt. Cut each olive into four slices. Place 1 heaping teaspoonful of artichokes in each prepared cup; top with an olive slice and 1 teaspoon of cheese. Pour egg mixture into cups to within 1/4 in. of the top.
  3. Sprinkle with pepper. Bake at 375° for 22-26 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts

2 each: 171 calories, 13g fat (7g saturated fat), 54mg cholesterol, 186mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 3g protein.

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