Ricotta, Rosemary, and Tomato Mini Quiche Recipe
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!
Servings: 12 servings
Calories: 942kcal
Ingredients
- 14 oz pie crust {pre rolled}
- 2 eggs
- ¼ cup ricotta
- ¼ 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.
Nutrition
Serving: 1serving | Calories: 942kcal | Carbohydrates: 1.4g | Protein: 3.2g | Fat: 8.6g | Saturated Fat: 4.4g | Polyunsaturated Fat: 4.2g | Cholesterol: 83.72mg | Sodium: 79.67mg | Fiber: 0.2g | Sugar: 0.5g