Bologna, Tomato, and Mushroom Quiche

By Ester G – Bowmanville, ON
Bologna, Tomato, and Mushroom Quiche
  • Prep Time: 15
  • Total Time: 40

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About this Recipe

This mini-quiches are great for any time of day; breakfast, lunch, dinner, or a snack! They are quick and easy to make using pre-made store bought pie crusts!


12 pre-made uncooked mini pie crusts (approx 5cm diameter)
2 eggs
1/2 cup whole milk
2 slices Schneiders Bologna
1/2 cup grated old cheddar cheese
1/2 cup chopped white mushrooms
1/4 cup diced tomatoes
1/4 tsp pepper
1 tbsp salted butter


Pre-heat oven to 375.
Place empty pie shells into muffin tins (12) and bake for 6-8 minutes, until the crusts turn slightly brown.
Slice bologna into 1cmX1cm pieces.
Remove pie shells from oven, and drop oven temperature to 350.
Meanwhile, in a small frying pan, heat butter over medium-high heat. Add mushrooms and tomatoes. Sautee until veggies are soft, about 3-4 minutes only.
Remove frying pan from heat, and stir in bologna pieces.
In a medium bowl, whisk together eggs, milk and pepper. Stir in 1/4 cup of shredded cheddar (save the rest for topping).
Spoon veggie and bologna mixture evenly into 12 pie crusts.
Top with egg mixture, filling no more than 3/4 of the crust.
Top with remaining 1/4cup of shredded cheddar cheese, divided evenly in all 12 crusts.
Bake for 22minutes or until eggs are set and crusts are golden.
Remove, serve warm.

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