These Tomato Mushroom Mini Quiches make for a delicious lunch or breakfast recipe. They are even great for serving at parties too!

Tomato Mushroom Mini Quiche

Ingredients

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
1/3 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

Directions

Combine mushrooms, onions, celery, thyme, salt and pepper into a pan and sauté until soft.

Add chopped tomatoes and sauté until broken down and combined. Cool.

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.

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.

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.

Serve alone or with a side salad. Enjoy!

Tomato Mushroom Mini Quiches

Ingredients

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
1/3 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

Instructions

Combine mushrooms, onions, celery, thyme, salt and pepper into a pan and sauté until soft.
Add chopped tomatoes and sauté until broken down and combined. Cool.
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.
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.
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.
Serve alone or with a side salad. Enjoy!