Photo: Mini Onion Quiches Recipe
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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By pr627
Virginia
on December 23, 2012
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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.
By niaville
Norton, MA
on December 15, 2012
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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!
By Chef PennyPoo62
St. Louis, Missouri
on November 15, 2012
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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.
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