Ricotta, Rosemary, and Tomato Mini Quiche Recipe

by Jillian Leslie on

ricotta-rosemary-tomato-mini-quiche-title
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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