Need a simple recipe for Christmas brunch? How about trying these ricotta, rosemary, and tomato mini quiche Mindy Cone from Creative Juice developed just for us! These are the perfect brunch item. They’ve got a great mix of herb and cheese, with a pop of brightness from the tomato. Plus, they’re easy to make!
Ricotta Rosemary and Tomato Mini Quiche
Makes: about 12 servings
Prep time: 15 minutes
Ingredients:
14 oz pie crust {pre rolled}
2 eggs
1/4 cup ricotta
1/4 cup milk
1 cup quartered cherry tomatoes
2 tablespoons chopped rosemary
Directions:Preheat the oven to 350 degrees.Cut 3 inch circles of pie crust and press into a greased mini-muffin pan or mini-quiche pans.In a small bowl, combine eggs, ricotta cheese, and milk.Divide up the tomatoes and rosemary evenly into the pie crust.Pour the egg mixture into the pie crusts.Bake for 25-27 minutes or until the pie crust is golden brown and egg is cooked through.Makes: about 12 servings
Thank you, Mindy, we might be serving these for Christmas brunch!To learn more about Mindy’s entertaining & dessert adventures check her out at Creative Juice and on Facebook.
Need a simple recipe for Christmas brunch? How about trying these ricotta, rosemary, and tomato mini quiche Mindy Cone from Creative Juice developed just for us! These are the perfect brunch item. They’ve got a great mix of herb and cheese, with a pop of brightness from the tomato. Plus, they’re easy to make!
Scale
Ingredients
14 oz pie crust {pre rolled}
2 eggs
1/4 cup ricotta
1/4 cup milk
1 cup quartered cherry tomatoes
2 tablespoons chopped rosemary
Instructions
Preheat the oven to 350 degrees.
Cut 3 inch circles of pie crust and press into a greased mini-muffin pan or mini-quiche pans.
In a small bowl, combine eggs, ricotta cheese, and milk.
Divide up the tomatoes and rosemary evenly into the pie crust.
Pour the egg mixture into the pie crusts.
Bake for 25-27 minutes or until the pie crust is golden brown and egg is cooked through.
Category:snacks, appetizer
Method:baking
Nutrition
Serving Size:1 serving
Calories:942
Sugar:0.5g
Sodium:79.67mg
Fat:8.6g
Saturated Fat:4.4g
Unsaturated Fat:4.2g
Trans Fat:0g
Carbohydrates:1.4g
Fiber:0.2g
Protein:3.2g
Cholesterol:83.72mg
Keywords: Ricotta, Rosemary, and Tomato Mini Quiche Recipe, appetizer, quiche
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Comment
2 comments
Kate K
wrote:
These were so lovely! Everyone raved about them at my daughter's "Tea for Two" birthday party! I linked to this page in my blog post about it at growwildmychild.com Thanks for the inspiration!
Sherry D
wrote:
I made these today, and I think I misunderstood the recipe...does it make 12 or 24 quiches? I had more than enough tomatoes leftover, but not enough filling, but I think I overfilled...how much filling did you use per quiche before adding tomatoes? And what pie dough did you use? I used Trader Joe's pie crusts, but they are a pain, so curious what you used.
Confusion and overfilling aside, they were fantastic! I made them as a pre-test for Christmas brunch, and wow, I loved them!
Thank you,
Sherry
2 comments
Kate K wrote:
These were so lovely! Everyone raved about them at my daughter's "Tea for Two" birthday party! I linked to this page in my blog post about it at growwildmychild.com Thanks for the inspiration!
Sherry D wrote:
I made these today, and I think I misunderstood the recipe...does it make 12 or 24 quiches? I had more than enough tomatoes leftover, but not enough filling, but I think I overfilled...how much filling did you use per quiche before adding tomatoes? And what pie dough did you use? I used Trader Joe's pie crusts, but they are a pain, so curious what you used. Confusion and overfilling aside, they were fantastic! I made them as a pre-test for Christmas brunch, and wow, I loved them! Thank you, Sherry
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