Tomato Mushroom Mini Quiches
  • 2 Tomatoes, (1 chopped, 1 sliced into four slices)
  • ¼ C Mushrooms, chopped
  • 2 tbsp. Onion, chopped fine
  • 2 Tbsp. Celery, chopped fine
  • 1 tsp Thyme, dried
  • ⅓ C Parmesan cheese, shredded
  • 4 Tbsp. Cream or whole milk
  • dash Salt & Pepper
  • pinch Chili flakes (optional)
  • 1 Pie Crust, prepared
  • 4 Eggs
  • 4 Ramekins, oven safe, greased
  1. Combine mushrooms, onions, celery, thyme, salt and pepper into a pan and sauté until soft.
  2. Add chopped tomatoes and sauté until broken down and combined. Cool.
  3. Roll out pie crust and divide into quarters. Roll each quarter in a ball and roll out into a circle. Fit each crust into a greased ramekin.
  4. In a bowl, combine cooled tomato filling, eggs, cream/whole milk, chili flakes, and parmesan cheese. Whisk together well and scoop into prepared ramekins. Top each ramekin with reserved slice of tomato. Sprinkle a pinch of thyme on top of the tomato if desired.
  5. Bake in a preheated oven at 350 degrees for 35 - 40 minutes or until the egg is set and let cool for 15 minutes from the oven before removing from ramekin.
  6. Serve alone or with a side salad. Enjoy!
Recipe by Life Love Liz at