Herbed Ricotta Mini Quiches

Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.

Using a 4-inch biscuit cutter, cut a circle out of the center of each bread slice. Press each bread circle into a cup of the prepared muffin tin (reserve the remaining bread for another use). Bake until the bread is lightly toasted but not browned, about 7 minutes.

Meanwhile, whisk eggs in a large bowl. Whisk in milk, half-and-half, parsley, chives, dill, pepper and salt. Divide the mixture among the bread cups. Mix ricotta and garlic powder in a small bowl and dollop 1 1/2 teaspoons of the mixture onto each mini quiche.

Bake until browned and the filling is set, about 30 minutes. Let cool for 5 minutes before serving.