Tomato quiche tartlets

2  packages miniature phyllo shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 Tbs half and half or light cream
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
Dash salt
Dash ground black pepper
3/4 cup finely shredded Swiss cheese

Directions

Preheat oven to 325 degrees.  Place phyllo dough shells on a baking sheet, set aside.

For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes.  Drain well.  In a medium bowl, combine eggs, half and half or cream, basil, salt and pepper.  Stir in soaked dried tomato and Swiss cheese.

Spoon about 2 teaspoons of the filling into each phyllo shell.  Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the center of the tartlets comes out clean.  Serve warm or cool.

I made these ahead, baked them, let them cool and chilled in a covered container all day.  Then I preheated oven to 300 degrees and warmed them for 10 minutes.