Mini Onion Quiches

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
2 dozen
Level:
Easy

Ingredients
  • 3/4 cup crushed saltine crackers
  • 4 tablespoons (1/2 stick) butter, melted
  • Nonstick cooking spray
  • 1 cup chopped green onion with tops
  • 2 tablespoons butter
  • 2 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grated Swiss cheese
Directions

Preheat oven to 300 degrees F.

Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray. Saute onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs. Beat eggs; add milk, salt, pepper, and Swiss cheese. Pour by spoonfuls on top of onions in tins. Do not fill to top, as they will run over. Bake until set, about 15 to 20 minutes. Do not over bake. May be stored in refrigerator or freezer. Warm in oven before serving.


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4.5 83
Very tasty - they're good warm, but we actually liked them better at room temp. Like others suggested, I reduced the butter amounts in half. Also, I pressed the crust crumbs into my mini muffin tin, then pressed the cheese, then sprinkled the scallions (I doubled them because we love onions - that was a very good call, then poured the egg custard into each cavity, filling them to the top. The little quiches puffed up quite a bit in the oven, but shrank back down to a height level with the muffin pan as they cooled. I sprayed my pan well with a flour/oil baking spray and didn't have any problems with them sticking. Wish I would have had Ritz crackers to use instead of the saltines - that would have made them even better. I also liked the suggestion of using Italian seasoned bread crumbs instead of cracker crumbs - might try that next time. Overall, very yummy. item not reviewed by moderator and published
This is a great recipe! I added 1/8 tsp of nutmeg to the egg mixture for a fuller flavor. I topped 12 with some precooked bacon. I found the egg mixture to be a little cumbersome with the cheese added in so I scooped out the cheese and spread it on top of the scallion mixture then added the egg mixture (averaged out to about tsp per quiche. I would probably layer the cheese evenly on top of the scallions then spoon the egg mixture over it next time. I think it would be easier and that's how most quiches are made. Very good recipe. Well done Paula! item not reviewed by moderator and published
I have been making this recipe for several years now and even the picky eaters love them! I learned though that if you mix all the ingredients together and let them sit in a bowl until the liquid is absorbed and then put in the mini muffin tins, that they are fluffier. item not reviewed by moderator and published
This one was a little odd for me... it really is a crustless quiche but it still tasted ok. No one else in the house wanted to eat them so I ended up giving most of them to the dog :( item not reviewed by moderator and published
Super nice recipe whole family loved it made it for a baby shower and it was a hit! Thanks Paula and food network!one of my go-to appetizers ! item not reviewed by moderator and published
I'm not sur ehow this recipe has 5 stars given all the poor reviews I've read. I decided to try it against my better judgment and unfortunately, as many others have noted, the crust is soggy and disappears into the quiche. Perhaps the recipe itself calls for too much milk? If you try this recipe definitely reduce the amount of milk by half. Good luck. item not reviewed by moderator and published
OMG were these GOOD. I loved the way the crackers just blended in with the Quiche.I cooked and crumbled some sausage and added it on top of the crackers, then did the rest like the recipe. Will use this again and even add more vegies to it. item not reviewed by moderator and published
I just served these at a family gathering and they were a huge hit. It's the first time I've seen people fight over the last one. Usually no one wants to be the one who takes the last one. Not this time... item not reviewed by moderator and published
I've made these for years, with caramelized chopped onion, I put the onions and cheese on top of the pressed in crumbs, then top with custard mix. I use a Pammed silicone mini muffin tin and they pop right out. These freeze well, and can be reheated in an oven or even microwave. item not reviewed by moderator and published
This was a pretty good, easy recipe. I had all the ingredients on hand, and it came together quickly. I can also see this recipe as a very good blank slate, you can probably use lots of other veggies/ meats instead of the onion. My only complaint is that the crust really got lost in the quiche. The crumbs just sort of cot absorbed into the egg mixture, and I was really missing that crunch factor. I'm sure you could substitute another kind of crust, however, like wonton wrappers or phyllo dough. item not reviewed by moderator and published
These were a hit @ an event for kids & adults. Based on some reviews, I decided to decrease the amount of butter by 1/2 when sauteeing the onions and when making the cracker crumb mixture. The onions were fine (non-stick pan) but I wound up adding the second tbsp of butter to the cracker crumbs as that was really needed to make the crumbs stick together. Here's something interesting- I made 2 12 mini muffin trays- one dark metal & the other light. The dark metal gave a better result than the lighter. I was not at all impressed with the lighter pan's quiches when I left them out to cool while I went about my errands. When I came back home before the event, I put them on a cookie sheet to reheat and they all browned beautifully & crisped up a little more. For anyone thinking they are greasy or soggy, try cutting a pre-made pie crust into little rounds w a biscuit cutter & press them into the mini muffin pan & then put in the ingredients. item not reviewed by moderator and published
These were great and very easy to make. My company enjoyed them and I even think it would be quite easy to add a little variety by substituting broccoli or spinach for the green onion, or adding a little crumbled bacon. This recipe is a keeper in my opinion. item not reviewed by moderator and published
This is a great go-to recipe. Everyone loves them, and they are so easy. Instead of green onion, we use finely chopped red onion. We also add a pinch of nutmeg. They are also great make-ahead appetizers. I make them ahead of time and keep them refrigerated. When we are ready to eat, I just reheat them in a 300°F oven for 10 minutes, and they come out just like new. item not reviewed by moderator and published
I make these for my daughters baby shower. They were a hit and the best part is that I was able to make these 1 week ahead. 41 ladies at a shower all agreed they were the best! item not reviewed by moderator and published
I made these on my new mini cup cake maker and they were so delicious. I have them in the freezer for company. I will never buy frozen again. item not reviewed by moderator and published
Made these this morning and loved them! Easy to make and sooo delicious! I didnt have saltines on hand so I use Ritz crackers and it worked out fine. I did have to cook the quiches for 10 minutes longer than it said. item not reviewed by moderator and published
I was looking for a New Year's Eve type thingy to bring to a family party and thought this would be great. Thank God I tried it out before New Year's Eve. The saltine base was way too soggy, salty and off putting. UGH!!!. item not reviewed by moderator and published
I have made these so many times for many different occassions. They transport well and reheat without drying out. Always a hit with any type of crowd! I add the cheese on top of the onion mixture before I spoon the egg mixture overtop. I find it a little easier and quicker to put together. I bought a second mini muffin pan so I can make more of them at once. Otherwise, people were lined up at the oven waiting for the next batch. item not reviewed by moderator and published
Super easy and yummy. Made these for a dinner party and they were a hit. They were easy to make and can be done ahead. item not reviewed by moderator and published
I made these the night before my party and thank goodness I did. What a disaster. All I had was a greasy mess. Other reviewers said these were great so I must of messed up some where. I think I will try again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
...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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
These mini quiche tasted great, were very simple to prepare, and still looked great when reheated the next day. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
I took other reviewers' advice and used Ritz instead of Saltines, added bacon bits, and used cheddar instead of Swiss. These were great- a huge hit with my family for Easter. I am not generally a fan of Paula Deen's style, but these little quiches were amazing! I made mine in normal sized muffin tins and they worked well, just needed additional time in the oven. item not reviewed by moderator and published
It was sooo easy to make and they were crispy and crunchy. Just the bottom was a little mushy, but you have to remember it is just fried egg. I to put the crust, then onions, then cheese, then egg mixture. It worked out fine. I will make this again. item not reviewed by moderator and published
I really didn?t think they would turn out that great but they literally melted in my mouth! ;) I didn?t follow the recipe all the way and I think they turned out wonderfully..My husband doesn?t even like quiche but LOVED these...I think most quiches I have tasted come out somewhat bland but these were very very tasty...here is what I did Ritz crackers instead of saltines Sauteed green onions with cut up portabella mushrooms and fresh garlic Layered it crumbs..cheese..onion mushroom mix...and egg... item not reviewed by moderator and published
LOVE it. Made it for breakfast - everyone inhaled it. I pressed down the crackers (using a shot glass), then pressed down the cheese (instead of mixing cheese w/ egg), sprinkled on the onion, then spooned the egg mixture on top. I used 1/2 swiss, 1/2 cheddar. Superb taste. Rich, but not too rich. Divine. This will become my signature breakfast - with tons of possibilities. item not reviewed by moderator and published
I made these for a dinner party for 6 and everyone loved them. Not difficult to make, item not reviewed by moderator and published
Really easy and good! item not reviewed by moderator and published
I took the advice of other reviewers and added about 4 strips diced cooked bacon. I also mixed the onions right into the egg mixture. Couldn't be any simpler. They were pretty and absolutely delicious, I brought them to a party and they were gone in a flash. My husband is not a fan of green onions, but he loved these. Paula never fails to please! item not reviewed by moderator and published
I followed the directions exactly, but when my quiches came out of the oven, there was not crust at the bottom. It seemed like all the crumbs got sucked up into the egg mixture, so the quiches were very soft and had no contrast of crunchiness. The flavor was good though. item not reviewed by moderator and published
These were a big hit. I'd use more scallion than called for next time. I had to cook them a LOT longer to get them nice and browned (maybe that's what Paula would consider "over-done", but I didn't think so). They did re-heat quite well. Much better and cheaper than store bought. Made a mess of a bunch of bowls, etc., but really quite easy. item not reviewed by moderator and published
I just made three batches of these amazing little quiches last night for a work function today and I can't even tell you how well they went over! Even the senior VP, who is very much a food snob, could not stop raving about them. Out of dozens and dozens of dishes at the luncheon, they were by far the favorite item. Out of the 72 I made, I brought two home...and my roommate ate those. I incorporated several changes others suggested--I used Ritz instead of saltines (I really think the saltines would make them too salty), I did cheddar instead of Swiss, and I did a mix of half chopped green onions and half chopped spinach. In the future, I plan to use chopped and seeded tomatoes as well, since they would also work nicely. I also did not put the cheese in the egg mixture. Instead, I put the cheese in while layering the ingredients. I put the crumbs in and then put the cheese on top of that, pressing it all down lightly to make the crust seal a bit so as to not allow the egg to run to the bottom and make it look as if there were no crust. I then put the spinach/onion combo on top before spooning in the egg mixture. It ended up putting a great bit of green color on the tops of the quiches and they looked even tastier that way. Also, to save time, get the onions/spinach/whatever you use sauteeing before you work on the crust. I wish I had thought to do that as with the volume I made, I could've saved some serious time here. This is a great recipe and is so versatile! The quiches are best when hot, but they're not bad chilled either. It's great for an appetizer, a brunch dish, or just for a snack. Go Paula!! item not reviewed by moderator and published
Made these on a whim and I just couldn't stop eating them:-) Great recipe; it's quick and easy:-) Will definitely make these again!!! item not reviewed by moderator and published
This was so easy! They were the first thing eaten up at my party. Next time I will be making more! item not reviewed by moderator and published
HEY PAULA, HAVE MADE THESE SEVERAL TIMES AND THESE LIITLE GOODIES ARE GONE BEFORE I CAN PUT OUT ANOTHER PLATE. NOW WHEN THERE IS AN EVENT THAT I NEED TO MAKE AN APPETIZER FOR MY FAMILY INSISTS THAT THIS BE ONE OF THEM. THANKS FOR YET ANOTHER HIT.... JANINE, FROM BENTON HARBOR, MICHIGAN item not reviewed by moderator and published
These quiches are so quick and easy to make. I've made them with ham, bacon, spinach, the iteas are endless. Paula is such an absolute pleasure to watch and really makes you feel like you can cook anything. I also just love her laugh. If you can't laugh at yourself than get out of the kitchen!!! item not reviewed by moderator and published
This was the second recipe I tried from Food Network and it went over really well. I made the first batch at the beginning of last week for a test and my hubby loved them, as well as the kids. I made them for a teacher's luncheon and everyone asked for the recipe. I am definitely hooked on FN and particularly, Paula Deen. Thanks! item not reviewed by moderator and published
I made these a week ahead for a tea, and then froze them-- thawed overnight in fridge. They were good out of the oven, but after reheating in a toaster oven or standard oven, they were much better because they crisped up. I used ritz crackers and added bacon. took suggestions and put shredded cheese in first, then poured egg over -much easier! Very tasty! item not reviewed by moderator and published
I used Garlic and Herb flavored crackers which added a nice kick. Also, I added garlic powder and tyme to the egg mixture. I don't like my green onions cooked so I left them raw. They turned out awesome! My husband wanted to eat all 24 of them! I gave him 12 and he scoffed. I'll double the recipe next time, sheesh. item not reviewed by moderator and published
I'm not usually a Paula Dean fan, her food is too greasy for my taste, but this was very good right out of the oven. Easy to make, too. Once it cooled, though, it was too greasy and cheesy. My neighbour loved it so much, she took all the leftover home. item not reviewed by moderator and published
These were a last minute appetizer for my Easter dinner they were super easy to prep ahead of time, easy to put together (my 3 year old niece helped!), and were really flexible with cooking times and temperatures depending on what I had in the oven at the time. I was able to cook dinner and serve fresh quiches at the same time. Highly recommend! item not reviewed by moderator and published
We made these for our potluck Easter dinner. They were the hit of the appetizers (wish we would have brought more). As in other reviews, we used crushed butter crackers. We also placed the cheese & veggies in seperate from the egg mixture to ensure even distribution. This is definitly in the "make again" category. item not reviewed by moderator and published
good, but not great. item not reviewed by moderator and published
At fist glance i thought i was going to have to be a expert to make this... But after i got started i noticed that it wasnt difficult at all. And i didnt have any crackers for the base crumb, So i used seasoned bread crumbs and i think it gave it even more flavor! I love this recipe! item not reviewed by moderator and published
We loved these. I used toll house butter crackers in place of saltines and added bacon. Really good. When reheated, they were even better because the shells browned and crisped a little more. Great to make the night before and reheat. Add some fresh fruit for a great breakfast item not reviewed by moderator and published
These flew off the plate and my kids even loved them! Thanks Paula. item not reviewed by moderator and published
They're easy to make and have great flavor. Went quickly so the next time they're made I'll have to double the recipe. And they will be made again... ...and again...and again. item not reviewed by moderator and published
This is an excellent recipe! I used Ritz Crackers, Colby Jack Cheese & Smoked Turkey deli meat pieces. Awesome! Everyone loved them and asked for the recipe. So easy to make the night before and reheat the morning of. item not reviewed by moderator and published
It was easy and made a great appearance item not reviewed by moderator and published
This recipe was easy and was a big hit at xmas this year! I substituted the onions for chunked up canadian bacon and the swiss with chedder! YUM YUM! item not reviewed by moderator and published
These are so easy and made with stuff you always have on hand. I have never made them exactly as written, but they are always GONE! Like other reviewers, I sprinkle the cheese on top of the crumbs and pour egg mixture over. I prefer the ritz crackers. They are delicious with mushrooms from a jar and any cheese. I layer the crumbs, then mushrooms, cheese, egg batter. I also use 325 oven for a slightly firmer texture. Thanks Paula item not reviewed by moderator and published
These are best Quiches i have ever had. Very easy to make for a quick app. for an event. They are flakey and moist! item not reviewed by moderator and published
I never have leftovers of this. Everyone wants the recipe. Easy and delicious. I use any cheese I have and have made it with sauted shallots and regular onions. It is always great. The crust is wonderful. item not reviewed by moderator and published
These were such an excellent appetizer to make. They were gone in no time, and next time I will double the recipe. As other people have done, I substituted shredded cheddar for the swiss cheese and added bacon bits. Thanks again, Paula, for another fabulous recipe! item not reviewed by moderator and published
Very good. My husband said "This my dinner!" item not reviewed by moderator and published
This recipe was easy to make and very good. Although, I am curious to know how you "grate" swiss cheese? I ended up placing the cheese on and then pouring the egg mixture over it because I shredded the cheese. item not reviewed by moderator and published
Very easy to make. I would cut down on the butter next time, and I liked the ones I added cooked bacon to better than the plain onion ones, but they were all good! item not reviewed by moderator and published
The saltines were salty and the quiches were bland. I got the recipe out of the Lady and Sons cookbook and 2 other recipes I tried were not very good as well. Very disappointing item not reviewed by moderator and published
I made these for a church reception and everyone raved! Easy to make and delicious to eat! item not reviewed by moderator and published
Substitued townhuse cracker for saltines;2 containers of egg beaters for eggs; & cheddar for the Swiss. What a hit!!! Rehated in toaster oven next day and they were cheesy, moist- just like they were freshly prepared. A great little recipe to keep for any occasion. Thank you Paula! item not reviewed by moderator and published
Absolutely fabulous. I have changed then ingredients and the quiches come out perfect every time! item not reviewed by moderator and published
Bsolutely delicious. a real party hit item not reviewed by moderator and published
I made these mini quiches for a family get-together, and everyone (even picky eaters) loved them! These quiches are inexpensive and easy to prepare, make a cute presentation, and are delicious! I added a small layer of bacon above the green onion in each quiche, making these perfect for a brunch! item not reviewed by moderator and published
So little effort and so delicious! item not reviewed by moderator and published
I am a Paula fan, and make many of her receipes, but did not think these were anything special. The cracker "crust" was soggy and the taste was just average. I've had better quiche appetizers. item not reviewed by moderator and published
I made these several times now. They are AWESOME. The second time around I added a jalepeno slice and some spinich after the onion layer and they went over even better than the first ones. Will definately keep this recipe. WAY TO GO PAULA!!!! item not reviewed by moderator and published
Fast and easy. I make them to go with breakfast. I dipped the egg and cheese mixture up with a teaspoon so I could get chesse in each one. item not reviewed by moderator and published
i would have added bacon crumbles to them item not reviewed by moderator and published
If you're a quiche lover, you'll love these! Soooooooo tasty & easy. I didn't have a mini tin, but I did have a mini cheesecake tin [removable bottoms]. I just made 1/2 more of the recipe. They worked great, just pushing up the bottoms when done---so easy. Next time I may add some precooked bacon crumbled. item not reviewed by moderator and published
adffgfgadfgfagfagafagaggfaggf item not reviewed by moderator and published
I did as another reviewer mentioned, especially after I saw a glob of cheese ending up in the bowl when Paula demonstrated. I put cheese in separately and then filled with the mixture. item not reviewed by moderator and published
These are easy, inexpensive and were such a hit at my party--they were gone in minutes. I made them the day ahead and it took less than 5 minutes to heat them up in the toaster oven. item not reviewed by moderator and published
Simple, simple. I used non-fat milk and it worked great. My husband and I almost immediately ate half of them. item not reviewed by moderator and published
These were a hit with me and my dinner guests. It was an easy, but very tasty horsd'oeuvre. item not reviewed by moderator and published
This was wonderful. My guest loved them. I did have difficulty pouring the mixture into the muffin tins. The cheese wouldn't pour out with the egg mixture so I placed the cheese by hand. item not reviewed by moderator and published

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