Unroll pastry onto lightly floured cutting board; cut into 12 rounds with 4-1/2-inch cookie cutter, rerolling scraps as necessary.
Press 1 pastry round into each of 12 muffin pan cups; prick bottoms with fork.
Bake 12 to 15 min. or until golden brown. Cool slightly. Meanwhile, whisk eggs, dressing, milk, flour and garlic in medium bowl until blended. Stir in olives, onions and parsley.
Spoon egg mixture into pastry shells. Bake 20 to 25 min. or until centres are almost set, topping with tomatoes for the last 5 min. Cool slightly.
Kraft Kitchen Tips!
Prepare using Renée's Greek Feta 1/2 Fat Dressing.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 3 g
Cholesterol 50 mg
Sodium 140 mg
Carbohydrate 10 g
Fibre 1 g
Sugars 1 g
Protein 4 g
12 servings, 1 quiche each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.