Mini Feta & Olive Quichettes

This is absolutely one of my favorite appetizers to make, for just about any occasion. I found the idea in a cookbook, and once I made them and found out how easy they were, I started making them all the time! These are always a huge hit! Enjoy!

Mini Feta & Olive Quichettes
Adapted from Hors D’oeuvres Cookbook
Serves: 24

Ingredients:
24 mini phyllo shells
2 egg yolks
6 Tbsp fat free half & half
freshly ground black pepper
1/2 cup crumbled fat free feta
6 kalamata olives, pitted and sliced into 4 pieces
24 rosemary sprigs (3-5 rosemary leaves, attached)

Directions:
Place phyllo cups into mini muffin tins. Fill with feta (equally divided).

In a small bowl, whisk together egg yolks, half & half, and pepper. Distribute among phyllo cups.

Add 1 slice olive and 1 rosemary sprig to each phyllo cup.

Bake at 350 for 8-10 minutes, until filling is set. Enjoy!!

Nutritional info:
Calories: 28.2
Total Fat: 1.5 g
Saturated Fat: 0.2 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.3 g
Cholesterol: 17.1 mg
Sodium: 73.8 mg
Potassium: 10.0 mg
Total Carbohydrate: 2.7 g
Dietary Fiber: 0.1 g
Sugars: 0.2 g
Protein: 0.8 g

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