Reviewed: May 1, 2012

These tasted great but I, like another reviewer, needed some more guidance on the size of the muffin pan. I used regular cupcake sized pans after I realized that the ham and cheese would fill 24+ of my mini muffins. Then I couldn't get them out in one piece...so, like I said, they tasted great but I think I'll look around for a similar but more complete recipe.

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Reviewer:

Carol

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

These were DELICIOUS. I doubled the recipe for 2 dozen, used 3 eggs and 3 whites, skim milk instead of half and half (just as good, really!), chipotle hot sauce (thanks to a previous reviewer), a bit of garlic powder and used a little prepared brown mustard as I didn't have ground. A. MA.ZING. I used leftover fresh spinach (finely chopped), leftover chopped green onion, leftover shredded cheese, leftover baking mix, leftover Easter ham . . . who knew leftovers would taste SO GOOD?!? Light, fluffy yumminess that wowed all of my weekend guests AND me. Thanks Marilou!!!

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Reviewer:

Viki

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

Reviewed: Sep. 24, 2011

These quiches stuck like glue in my pans for both batches I made. Taste good, but look not good enough to serve guests. Will not make again.

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Reviewer:

Monica D

Reviewed: May 30, 2011

Oh my! This is outstanding. Wonderful Suberb!! I did not have any biscuit mix so I substituted 1/2 c flour and 1.5 t baking powder and a pinch of salt and a T of oil and it was yummy!!! Used some leftover ham and it rose so beautifully in mini muffin tins. Shared it with neighbors and they were thrilled! This is a wonderful bit size nibble to have in the freezer. MMMmmmGood! Thank you!

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Reviewer:

Polly McMahon

Cooking Level: Expert

Reviewed: Dec. 12, 2010

These are awesome! I was a little worried after I followed one reviewer's suggestion to mix the butter and baking mix prior to mixing in the liquids. I had very lumpy egg/baking mixture but it worked out great. Instead of ham I used dried venison, and instead of olives used chopped fresh spinach. I cut the butter down a little and next time will cut it even more. I also used just eggs white, and substitued evaporated milk for the half and half. Very easy and delicious and I can't wait to make them again. I bet these would be great made in large quantities and frozen.

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Reviewer:

TAWNEY112

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

Reviewed: Oct. 19, 2010

These were really good...followed directions as written w/exception of olives (we don't like 'em)...yummy!!!

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Reviewer:

AFWife88

Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: Feb. 16, 2010

Easy and delicious! I tweaked it a bit by using smoked ham, onions instead of olives and I used fat free half and half cream. Also I used chipotle hot sauce to add to the smoked ham flavor. My husband loved it.

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Reviewer:

8itallup4u

Reviewed: Nov. 11, 2009

I added 2\3 c Bisquick, sauteed onions and a little garlic and they wee great! Have made 2 batches and will use this recipe again.

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Reviewer:

anne w

Reviewed: Oct. 19, 2009

I made this as described, only adding some sauteed onions. I baked in the muffin tins, and though they were greased well, they still stuck (somewhat). One change I would make is to mix the biscuit mix in with the melted butter before adding milk and egg. Mine tended to be lumpy with congealed butter. They were very tasty. Next time, I'll use my quiche pan rather than the muffin tins. Easier cleanup.

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