Mini Onion Quiches

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I made up one batch of these delights (& hopefully a bit healthier than standard custard recipes. Should have doubled or triple batch as the end result was zero on the plate. Everyone wants the recipe now, but I plan to make a couple tweeks. I used a bit more than 1 cup of grn onion/shallot combo only because my shallot was large and I love them. Next time I will cook the onions in only 2 tbls of butter, I think the 4 it calls for is what makes them oily as other cooks have mentioned. I took someones advice and LAYERED the ingredients. I kept my cheese combo of swiss & x-tra sharp cheddar separate. I hit the beaten eggs with pepper ONLY and a pinch of Herbes de Provonce. With the salt in the cheddar & the crackers, I left out Paula's salt entries. I also used a combo of Ritz & a Swiss Hearty Grain flat cracker to make 1 cup. I pressed the crumbs into the mini muffin pan and by spraying pan ahead, that makes up for cutting down on the butter in the recipe too. Next batch will be less oily but still delicious. I have egg/milk mixture leftover following the recipe as posted.

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I made these for a party and when the kids were loving them I knew they were good! they will be at my next party for sure along with someother tasty goodies from Paula. although I did things like some of the ohters and ya know what the crust well it did get soggy, but no one seemed to care So they were perfect and you can change them around I loved them.

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I think I will prebake the crust. The flavor was nice, but a little bit of crisp in the crust would have made them perfect. I added a bit of nutmeg to the egg/milk mixture.

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...to do a test run before I made these for our guest. The sides and bottoms were so soggy. Just awful. The first PD recipe that I've tried that wasn't wonderful.

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This is the first time that I have tried to make mini quiche. I read the reviews and followed the recipe with the recomended suggestions. I used Ritz instead of Saltines and used Cheddar instead of Swiss. I also had some spinach, so I used half green onions and half spinach sauteed with butter and garlic. I followed the assembly instructions suggested too: put cracker mixture down, and then cheese (cover cracker crust completely then add onions and then top with egg and milk mixture. They took 20 min to cook, and the bottoms were very soggy. The crust seemed to disapear. The flavor was good, but the soggy bottoms were off-putting. I still served them @ the baby shower, and people were nice enough to try them and not complain. I don't think I'll use this cracker crust idea again.

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after reading all the positive reviews I decided to double the batch and make it for my fourth of july holiday bbq. I'm tempted not to serve them. They are bland and soggy. I should have stuck with my tried-and-true recipe:
Use Peppridge Farm pastry sheets as crust and cut circles using either a cookie cutter or I use either a soup can or peanut butter lit. line greased mini muffin tins.. combine block of cream cheese, swiss cheese, pepper, chopped ham, dijon mustard and one egg and mix. scoop into tins and bake. I get invited to parties for my ham puffs.. I should have just made those.. you can also make "reuben puffs" and chop corned beef, drained kraut, swiss, thousand island, cr. cheese and one egg. it's the greatest. These mini quiches... are not.

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I make these all the time! I just love the concept. You can change the ingredients based on what you have in the fridge or pantry. My favorite so far was adding spinach and artichokes!

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These mini quiche tasted great, were very simple to prepare, and still looked great when reheated the next day.

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I made this as an appetizer to bring to a friend's house for Easter dinner. They make a wonderful finger food and everyone loved 'em

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this is a great idea with a million possiblities. i used half saltine and half ritz cracker crumbs as the base. made with a variety of fillings including bacon and cheddar, goat cheese and chive, asparagus and prosciutto and shallot and green onion.