Crustless quiche that gets a kick from oven-roasted tomatoes & goat cheese!
These eat-with-your fingers little nuggets are perfect for serving for breakfast, brunch, lunch or dinner. Make some extra ones to throw in your brown bag lunch the next day.
Heat oven to 425 degrees. Rub a little of the olive oil on the bottom of a roasting pan. Place the tomatoes halves on the pan cuts side up. Drizzle with olive oil and generously season with salt and pepper. Bake in oven 35-40 minutes. Remove and cool. Chop into 1/2" chunks. You should have 3/4 to 1 cup of chopped roasted tomatoes for this recipe. Save any extras for other uses.
Melt butter in a skillet, and saute onions until they just begin to brown, -- about 10 minutes. Set aside.
Pour into buttered mini-popover pans, filling until 3/4's full. Bake at 425 degrees for 20 minutes, until tops are brown and a toothpick inserted in the middle comes out clean. Let cool completely. Run a knife around the edge of each muffin to help it release from the pan.