Ingredients
| 1 Package | 14-ounce pie crust (pre-rolled) |
| 2 | eggs |
| 1/4 Cup | ricotta |
| 1/4 Cup | milk |
| 1 Cup | quartered cherry tomatoes |
| 2 Tablespoon | chopped rosemary |
Instructions
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 crusts. Pour the egg mixture into the pie crusts. Bake at 350 degrees for 25-27 minutes or until the pie crust is golden brown and eggs are cooked through. Makes about 12 servings.
