Reviewed: Nov. 21, 2009

These were good, but I don't think I'll make them again. Instead of Swiss cheese, I used Harvarti that could have made the difference. It is worth trying and fun making.

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KitchenQueen

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Reviewed: Nov. 7, 2009

Excellent base recipe! I went an easier route and used bagged garlic & butter croutons and tossed a few of those in each muffin cup. Then I used microwave bacon (the kind that is already cooked and you just heat it up) crumbled up, shredded swiss in some, baby spinach leaves & green onion plus added salt & pepper. These turned out great. Don't forget to spray your muffin tins thoroughly and no sticking! I also did the same with a mix of mexican shredded cheese, bacon and green onion and these were also great. The croutons helped make it more like a breakfast casserole in serving size. I'm going to use this during the holidays this year and will keep experimenting with fillings. Thanks for the ideas!

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catmommy

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Reviewed: Nov. 6, 2009

I would rate this a 0 if possible. It was VERY bland. I ended up throwing the whole batch out and rushing to the grocery store for frozen mini quiches!

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KareBear5276

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Reviewed: Sep. 27, 2009

Super yummy. A little soggy on the bottom, but I think it was my fault because I ran out of egg mixture after nine cups and had to make more using another egg. I should have used less. OOPS.

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Melissa

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Sep. 7, 2009

Very easy! A great on the go breakfast to make ahead of time. Thanks for the recipe! Simple, not amazing, but good. Mine muffins rose beautifully, but then fell. Next time I will try rising agents.

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LikesToEat

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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Reviewed: Sep. 5, 2009

I thought crescent rolls would do better than bread. I used 10 crescents and 2 shaped and trimmed slices of bread. I'm so happy I only used to slices of bread because yuck!! The recipe was a bit "eggy" for my taste, but the rolls def helped make it edible.

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braidensmommy

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Reviewed: Aug. 22, 2009

TO PREVENT SOGGINESS: Flatten the bread with a rolling pin and spread butter on the bottoms FOR FLAVOR: Add crumbled bacon, salt, plenty of cheese, chopped tomatoes, whatever you think would be yummy! FOR AN EASIER, BETTER ALTERNATIVE: Instead of bread, use refrigerated biscuits, smash them flat and put them in the muffin tins. You can still add fun stuff to the egg mixture, but the biscuits bake better and add a little more flavor

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Suz

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Layton, Utah, USA

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Reviewed: Aug. 9, 2009

i made these for lunch today. my 3 y/o and i did not enjoy these. the bread was soggy, and the didnt have a good taste.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jul. 30, 2009

I decided to make these for something different for lunch for my boys (3 plus my nephew is here right now). All in all, I would say they were so so. I sprayed my muffin tins extremely well and buttered my bread circles and they still stuck horribly, plus the bread stayed a bit mushy in parts. Not a waste, just not a repeat, but love the idea!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 30, 2009

We used this recipe with the following changes: small circles of puff pastry instead of the bread, spring onions instead of regular, grated matured cheddar cheese(tasty) instead of Swiss. They tasted fantastic and went soooo fast at the luncheon we took them to. Thanks for a great base recipe!

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soda

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Reviewed: May 3, 2009

Very good base recipe. I was voting on pictures and had to stop and make this. :-) I added a can of chopped clams (drained) and used Italian bread crumbs with melted butter pressed into bottom of muffin cups in place of bread. Didn't have any mustard so used a little lemon pepper. Too lazy to chop or grate onion so used dried onion flakes and some garlic powder. :-) Also cut recipe in half with 2 eggs, a splash of milk. Along with cheese and chopped cherry tomatoes. Sprinkled some cheese on top after removing from oven. Next time I will use bread and maybe some bacon. Thanks for a great lunch!

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Kaki

Cooking Level: Intermediate

Home Town: Pine Bluff, Arkansas, USA

Living In: Holland, Ohio, USA

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Reviewed: Apr. 14, 2009

Very easy. Mine did not stick. When you crave quiche, it is a quick fix. But IMO, I wouldn't serve them to others. Cute, yummy, easy. I will stick to my regular pie size quiche for an entertaining recipe.

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Holly"dazed" ~ MochaMe

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

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Reviewed: Apr. 7, 2009

This recipe was pretty good. A friend and I made it, but it turned out a little tastless. It could use some sharp cheddar instead of swiss. But other than that, it was good!

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Claire

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

The recipe itself tasted good. I did add some garlic powder,real bacon bits, diced onion and shredded cheddar cheese. However, they stuck to the pan! Horribly! I greased the muffin tins but they still stuck.

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Luci

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Reviewed: Jan. 13, 2009

This was pretty good. I made some changes so that it wouldn't be bland. I added salt to the egg mixture and I quadrupled the cheese. I also added chopped hard salami and I topped it with chopped green onions. This made it very tasty! I also liked Cindylou's idea of using a knife to loosen the quiches from the pan and then using a spoon to help remove them. I didn't have a problem with sogginess. Maybe it was because after grating the onions, I squeezed out the excess liquid. I also increased the cooking time about 10 minutes.

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Dec. 30, 2008

Not the greatest recipe. I followed the directions exactly and it left much to be desired-it was very bland and just not appetizing!

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JENPEN006

Cooking Level: Beginning

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Reviewed: Dec. 28, 2008

This came out beautiful - I tweaked it a quite a bit.... I added 1 package of frozen chopped spinach (thawed and squeezed out), I used 3 instead of 4 eggs and skim milk for the milk. I also used low carb wraps instead of the bread. i just cut the wraps (which were rectangular shape) into 4 squares each and placed those into the muffin tins. I baked as called for and sprinkled some extra shredded cheese on top of the mini quiches for the last 2 minutes of baking - so they would come out bubbly and not burnt. This was delicious and the kids loved it!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Dec. 5, 2008

I made this for the first time today and it disappeared in 10 minutes! It was absolutely delicious! The only thing I changed was instead of onion, I used a little bit of deli ham. It added a lot of flavor and was a huge hit. Very easy to make and I can see it being a family favorite!!

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ProudNavyWife1103

Cooking Level: Beginning

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Reviewed: Oct. 27, 2008

This was wonderful! I added salt (which was needed), used cheddar instead of swiss and added ham. It was excellent! My husband and kids all asked for more.

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Sookie

Cooking Level: Expert

Home Town: Clackamas, Oregon, USA

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Reviewed: Oct. 27, 2008

Made this for breakfast and was very nice change. I used the jumbo muffin cups, and only made 6 quiche. Using a three" biscuit cutter I cut the bread in the center; saving the bread to make Eggs in a Hole. A two" biscuit cutter would work for regular muffin pan. I used Pam, and ran a knife around the edge when I took them out of the oven. Used a tablespoon to remove them from the pan; no sticking. So good; so easy I will be making these again.

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