Need a simple recipe for Christmas brunch? How about trying these ricotta, rosemary, and tomato mini quiche! 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
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.