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Sundried Tomato and Artichoke Quiche in Mini Phyllo Shells

Total Time: 30 MIN Makes: 60 appetizers
Prep Time: 15 MIN Cook Time: 15 MIN

Courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano Albuquerque, NM

  • 8 ounces ricotta cheese, drained
  • 3 ounces milk
  • 3 large eggs
  • 2 ounces sharp provolone cheese, shredded
  • 3 teaspoons Dijon mustard
  • 1 tablespoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces sun dried tomatoes packed in oil, drained
  • 1 can (14 ounce) artichoke hearts, quartered and drained
  • 1/4 cup parmesan cheese, grated
  • 4 packages (15 count, each) Athens® Phyllo Shells
  • chives, snipped, for garnish


Preheat oven to 350°F.

In a large bowl, mix ricotta, milk, eggs, provolone, mustard, thyme, salt, and pepper. In food processor, combine tomatoes and artichokes, pulse until a rough tapenade like mixture comes together. Add this mixture to ricotta mixture, and fold together.

Spoon filling into shells. Sprinkle with parmesan and bake for 10-15 minutes or until phyllo shells are golden brown and the centers are set. Garnish with chives (optional). Serve hot or at room temperature.


Serving size: 1 piece (21g), Amount per serving: Calories 40, Total Fat – 2g, Saturated fat – .5g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 70 mg, Dietary Fiber – 0g, Total Carbohydrate – 3g, Sugars – 1g, Protein – 2g, Vitamin D –0%, Potassium – 0%, Calcium 2%, Iron 0%