I make these Quiche into a perfect meal size. They can be re-heated in the microwave and make a perfect meal with a green salad. I often make them when we host a brunch. They would be perfect to serve on Easter Sunday.
1 box (14 ounce) refrigerated pie crusts, at room temperature
3/4 cup heavy whipping cream
3/4 cup milk
salt and pepper to taste
1/2 cup grated parmesan cheese
1 tablespoon fresh thyme (chopped)
1 tablespoon fresh oregano (chopped)
2 tablespoons fresh chives (chopped0
8 strips of bacon, cooked and crumbled
15-20 grapes tomatoes, chopped
Preheat oven to 350 degrees. Gently roll our each pie crust onto a lightly floured surface. Cut six 5-inch circles and press them into a mini pie pan.
Divide the bacon and tomatoes equally among the six pie crusts.
In a large bowl whisk the eggs, heavy whipping cream, milk, salt, pepper, parmesan cheese and fresh herbs.
Pour the egg mixture evenly over the tomato and bacon. Filling each pie crust to almost the very top.
Bake for 22 - 25 minutes until the eggs are completely set.
Let the quiche cool in the pan for at least 5 minutes. The carefully remove each quiche to a serving platter. Serve warm with a green salad.
The leftovers can be warmed up in the microwave for a minute or two.