Mini Onion Quiches

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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.

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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.

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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...

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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.

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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.

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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.

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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.

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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.

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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!

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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.