Pesto Cream-Cheese Mini Quiche

8 frozen mini (3-inch) tart shells (see note)

3 large eggs

3 ounces Neufchatel or cream cheese

cup “2 percent” milk (or higher fat)

1 tablespoon basil pesto (see note)

1 tablespoon baking mix, such as Jiffy or Bisquick

½ teaspoon salt

¼ teaspoon ground black pepper

Heat the oven to 350 degrees. Place the tart shells according to package directions on a baking sheet, and set aside.In a medium mixing bowl, combine the eggs, cream cheese, milk, pesto, baking mix, salt and pepper; whisk well, or use a hand-held mixer to blend. Pour into the tart shells.Bake, uncovered, until the quiches are puffy and begin to turn golden at the edges, about 30 minutes. Remove from the oven, cool 5 minutes, and serve.Serves eight.Cook#146;s note: There are several brands of mini #147;unsweetened#148; tart shells, available in most major grocery chains. They are located alongside the #147;regular size#148; frozen pie shells and puff pastry. You can use the ultra-mini tart shells that are bite size, but we like the heartiness and single-serving size of the 3-inch tart shell. We specify #147;unsweetened,#148; as some tart shells are made especially for desserts and are slightly sweetened. If that is all you can find, they will be perfectly fine.We like to use refrigerated pesto from the supermarket, which can be found alongside refrigerated pastas and sauces. Recipe can be doubled easily.@Recipe nutrition:Nutrition values per 3-inch quiche: 210 calories (51 percent from fat), 12 g fat (4 g saturated), 20.5 g carbohydrates, trace amount fiber, 5.5 g protein, 85 mg cholesterol, 329 mg sodium.