Preheat oven to 350F.

Spray nonstick spray on a mini cupcake tin.

Mix the eggs with the milk and yogurt.

Add the the cheddar cheese, the queso fresco, the spinach and the turkey breast deli meat and combine.

Add salt and pepper to taste.

Pour egg mixture into muffin tins and place a slice of grape tomato on the top.

Bake for approximately 15 minutes or until edges start to turn golden.

Remove tin from oven, sprinkle with fresh thyme..

Let cool slightly, then run a knife around each quiche.

Put a clean baking sheet on top of muffin pan and invert to unmold quiches.

Serve warm or at room temperature.