• Savory and sweet appetizers (36 pieces, 1 lb 9 oz):
• 12 assorted mini quiche [spinach and cheese, three cheese, mushroom and peppers] (1 tray, 6.25 oz)
• 12 crispy asparagus in phyllo (1 tray, 7 oz)
• 12 lemon coconut cheesecakes (1 tray, 12 oz)
• Net Weight: 1 lb 9 oz

Host brunch effortlessly with a trio of deliciously sweet and savory delights. Roasted asparagus wrapped in phyllo dough and dusted with Asiago and Parmesan cheeses can be easily cooked in the oven until crispy. Assorted mini quiches are ready to heat and serve in three great flavors: three-cheese, mushroom and red pepper, and spinach and swiss cheese. All three quiches are made with light, flaky mini phyllo shells that are each filled with a creamy, savory filling. And for a sweet finish to your gourmet get-together, simply thaw sensational lemon coconut cheesecakes before serving.

COOKING INSTRUCTIONS

Mini Quiches
• For best results, cook from frozen. Preheat oven to 375°F.
• Remove packaging and arrange quiches on a parchment-lined baking sheet, about ½ inch apart.
• Bake for 12-15 minutes or until internal temperature reaches 165°F.

Asparagus in Phyllo
• For best results, cook from frozen. Preheat oven to 400°F.
• Remove packaging and arrange pastries on a parchment-lined baking sheet, about ½ inch apart.
• Bake for 13-16 minutes or until internal temperature reaches 165°F.

Lemon Coconut Cheesecakes
• Simply thaw and serve.