Ricotta, Rosemary, and Tomato Mini Quiche Recipe

by Jillian Leslie on

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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

Ricotta Rosemary and Tomato Mini Quiche Recipe
Ricotta Rosemary and Tomato Mini Quiche Recipe

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.

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Ricotta, Rosemary, and Tomato Mini Quiche Recipe

  • Author: Jillian Tohber Leslie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

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!

Ingredients

Scale
  • 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

  1. Preheat the oven to 350 degrees.
  2. Cut 3 inch circles of pie crust and press into a greased mini-muffin pan or mini-quiche pans.
  3. In a small bowl, combine eggs, ricotta cheese, and milk.
  4. Divide up the tomatoes and rosemary evenly into the pie crust.
  5. Pour the egg mixture into the pie crusts.
  6. 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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2 comments

  • no photo

    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!

  • no photo

    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