When my sister and I made some peach pie last week we had leftover pie crust. So we decided to make mini quiche with it. And who doesn’t like Fresh tomatoes with melted provolone cheese? Needless to say this was a big hit. My little boys ate like four of them each. So here is the recipe.
1 refrigerated Pie Crust
1 1/2 or 8oz of small cubed provolone(mozzarella works great too) cheese
1/4 of an yellow onion diced small
3/4 cup of diced tomatoes
1/2 cup of milk
1 table spoon of salt
1 table spoon of crushed bay leaves
1.Heat oven to 375 F. Spray muffin tin with nonstick cooking spray. Press four inch round pie dough into the bottom and up the sides of each muffin cup.
2. In medium bowl beat eggs, milk, salt, and bay leaves until blended. Mix in remaining ingredients lightly. Pour into the crusts. Filling within 1/4 inch of the top.
3. Bake 40-45 minutes or until golden brown. Cool slightly. Carefully lift quiches from muffin cups with tip of knife. Serve warm.