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Tomato Cheddar Mini Quiche

Ingredients

  • 1 7.5 ounce pie crust (store bought or home made)
  • 8 cherry or grape tomatoes
  • 1 egg
  • 1/3 cup milk
  • 1 Tbsp cream (or extra milk)
  • 2 Tbsp Parmesan cheese
  • salt and pepper, to season
  • 1/2 cup shredded cheddar

Instructions

  1. Preheat oven to 400F.

  2. Use a 3.5 inch round cookie cutter to cut out 8 pastry circles. Press into 8 cups of a regular muffin tin. Chill for 10 minutes.

  3. Cut each cherry tomato into quarters. Beat together egg, milk, cream and Parmesan. Season this mixture with salt and pepper to taste.

  4. Place 4 tomato quarters in the base of each crust. Spoon in the egg mixture, then top with Cheddar.

  5. Bake for 20 minutes in the preheated oven. Quiches are done when pastry is golden and filling is set. Allow to cool for 10 minutes in the pan, then gently ease out after running a knife around the edge.

Recipe Notes

Recipe from Annabel Karmel's Top 100 Finger Foods.

While I loved the flavor of the egg filling with the tomatoes, I did not enjoy the taste of store bought pie crust! Although it was a time saver and very convenient, next time I would make my own pie crust to bake these in - probably my go-to Press in the Pan Pie Crust