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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    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. 
    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!
    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.
    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 :(
    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 !
    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.
    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.
    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...
    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.
    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.
    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.
    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.
    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.
    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!
    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.
    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.
    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!!!.
     

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