Mini Onion Quiches

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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.

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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!

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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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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 :(

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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 !

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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.