In a medium bowl combine eggs, milk, cream, and spices, whisk vigorously until combined. Add tarragon, green onions and ricotta cheese. Mix until combined. Set aside.
Preheat oven to 375°F (190°C). Place prepared Kinnikinnick pie shells on baking tray. Pierce bottom of shells with a fork to prevent air pocket from forming. Bake at 375°F for 12 minutes. Remove pie shells from oven and cool slightly. Line bottom of shells with cut cherry tomato halves and fill with prepared filling. Return prepared pie to oven and bake at 375°F for 30-35 minutes. Remove from oven and let quiche cool slightly before serving.
Yields: 2 Quiche (16 portions)