Reviewed: Apr. 22, 2012

Loved it! I doubled recipe and used 10 oz of bacon cheddar spread in the crust, and grated Swiss in the filling. Also used regular sized muffin tins. I found other comments helpful especially such rather than mix all filling together then dropping filling inside. I added ham then cheese then covered with egg/milk/salt mixture. I added a photo of my results. THANKS VIRGINIA! Great recipe. Church group enjoyed then as did my 11 year old daughter.

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Reviewer:

I C it

Cooking Level: Intermediate

Home Town: Glen Ellyn, Illinois, USA

Reviewed: Jan. 12, 2012

These are fun and scrumptious. I love the crust - I used my Kitchen Aid to cut in the crust ingredients After I opted to roll first then cut out with a scalloped cookie cutter, placed in mini muffin pans and then chilled the dough) Makes just the right amount of filling. Chopped the ham then pulsed in blender for 2 seconds then mixed other filling ingredients. I left out the salt due to the salt in the ham and the cheese - never missed it. Proceeded to fill and each cup received equal parts of the filling, super quick and efficient.

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2 users found this review helpful

Reviewer:

Karisma

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Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 1, 2011

My cousin made these just as the recipe states for a Christmas party. They were a HUGE hit and all of us ended up leaving the party with a copy of the recipe in hand. I've tried them a couple of time since and my grandmother has made them. Some tips: *do not omit the cheese in the crust. It is required not only for flavor, but also for texture. *we think the OLD ENGLISH cheese works best. * self rising flour does not work!!!! The crust will be way to thick and these are best when you get the crust pretty thin. *Bacon pieces can be used in the place of the ham, but sausage doesn't work that well. *we have also used this same recipe for a full size quiche and it turned out great!

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7 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Expert

Home Town: Hartford, Kentucky, USA

Living In: Owensboro, Kentucky, USA

Reviewed: Dec. 5, 2010

My two cents: while the recipe was good and easy, I'd make this recommendation: instead of mixing the ham and cheese with the egg and milk, I'd put the ham and cheese in the tart and THEN add egg and milk. I found it difficult to get the right consistency of egg, milk, ham and cheeese. Some of my quiche were very uneven with the filling because the ham and cheese tended to clump. But otherwise, these are awesome!

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5 users found this review helpful

Reviewer:

Doris

Reviewed: Jul. 13, 2010

I think these are excellent! I make a couple of changes. I make a mix of half spinach half ricotta cheese, and fill the cups. I also make a mix of beaten egg, chopped green onion, and bacon for mini-quiche lorraine.

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3 users found this review helpful

Reviewer:

cemab4y

Cooking Level: Expert

Living In: Alexandria, Virginia, USA

Reviewed: Jan. 8, 2009

Yummy! I made these and they were quite good! I didn't make the crusts as I didn't have enough time, so I used frozen tart shells. I also added parmesan cheese, used old cheddar and omitted the salt. I also omitted the ham as I didn't have any on hand, however I cut up pieces of broccoli and mushrooms and placed them in the tart shells. Then I added grated old cheddar into each shell and poured the egg mixture over top. It was quick & easy and very tasty! I made these for Christmas Eve and there were quite a hit! Thanks!

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Reviewer:

Connie

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Reviewed: Sep. 9, 2008

I was looking for a quick appetizer to make . I didn't have many ingredients and made these...they were very yummy. I did not have any of the cheese, so I made my own outside with a biscuit recipe, but the inside was yummy. I also added a little oregano to the mix :)

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Reviewer:

Yumyum

Cooking Level: Intermediate

Reviewed: Mar. 23, 2008

Really lovely, cute party piece. I found the egg mixture needed a bit more flavouring so added aromat seasoning (which is garlic , onion salt mainly). Turned out lovely!

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5 users found this review helpful

Reviewer:

StellaBella

Cooking Level: Intermediate

Reviewed: Feb. 23, 2008

Even after greasing the pan, these stuck to the bottom like nothing I've seen. I did not care for this recipe.

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8 users found this review helpful

Reviewer:

CAREYCOX

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: San Leandro, California, USA

Reviewed: Feb. 17, 2008

These don't seem to be able to cook long enough and bake the eggs. The dough was also hard to bake. I think I'll keep searching for the right mini-quiche recipe for us.

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6 users found this review helpful