Mini Onion Quiches

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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.

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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.

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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...

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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.

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I made these for a dinner party for 6 and everyone loved them. Not difficult to make,

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Really easy and good!

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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!

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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.

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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.

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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!!