First, you need to roast the tomatoes. Slice 3 of the medium tomatoes into 10 slices about ¼ of an inch thick. Chop the remaining 2 tomatoes. Lay the tomato slices out on a piece of parchment (this is important because it prevents the tomatoes from burning - just a little bit of the juice that oozes out of the tomatoes burns but it falls right off the tomato). Place the chopped tomatoes in a pan lined with parchment and add about a tablespoon of pesto and stir to combine. Place all of the tomatoes in the oven to roast for 20 minutes.

While the tomatoes are roasting, prepare the other ingredients. You can slice the mushrooms but I love to chop them up real fine. It makes sure you get a bit of mushroom in every bite, and it gives the quiche a great texture.

Then prepare the pie crusts. Unroll the pie crusts and use a biscuit cutter to cut 8 circles from each pie crust. Then roll out the remaining dough and cut another 4 circles. Then you want to take your rolling pin and roll out each circle of dough until it is ⅓ bigger. Then place these dough circles in the 4-ounce aluminum foil ramekins.

Divide the chopped mushrooms between 10 of the prepared pie crusts. Top with the cheddar cheese.

Then prepare the egg mixture. Crack the eggs into the bowl of an electric mixer and add the milk, cream, salt, and pepper. Start on a slow speed for a minute, and then increase the speed to high for a minute so that the eggs get frothy.

Remove the roasted tomatoes from the oven. Divide the chopped roasted tomatoes between the remaining 10 ramekins. Top with the mozzarella. Then divide the egg mixture between the ramekins. Finally, add a roasted tomato on top of the roasted tomato quiches.

Place the ramekins on a parchment lined baking sheet.

Bake for 30 minutes at 375 degrees. Then increase the heat to broil to brown the tops of the quiche - keep an eye on the quiche, this should only take about a minute.