Mini Quiches (Crustless) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 4, 2013
Made as is, except esed regular muffin size rather than mini - yielded one dozen. Cooked at 325 degrees for 25 minutes. Kids love the flavor and the portability!
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 5, 2012
I used ground turkey that I spiced up to fake breakfast sausage. I did cut the cheeses back by half and I used evaporated milk instead of heavy cream only because I don't keep heavy cream on hand. I did add a few spices (onion powder, garlic powder, Frank's hot sauce, chives). We all loved these. It's like a handheld omelette! I'm glad I cut the cheeses back, if I hadn't I think it might have been too greasy.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Mar. 15, 2013
I did not like the addition of the instant potato flakes. It made the quiche too dense. I would have liked it better if it was less dense. I did make it in a pie pan instead of individual muffins, but I won't be making it again. There are better quiche recipes.
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Photo by Diane M. Pierce

Cooking Level: Expert

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jan. 20, 2014
I too used regular size muffin pan & decreased the amount of cheese to approximately 1/2 cup & sausage to 1/2 lb. Delicious!
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Reviewed: Oct. 25, 2014
This recipe is very flexible and easy to prepare. I cut it in half and used four, 7oz ramiquins which were sprayed prior to filling, and it was excellent. I did omit the potato flakes as we are on a low carb diet. This is a keeper for future preparations.
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Cooking Level: Intermediate

Living In: Katy, Texas, USA

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Reviewed: Aug. 3, 2014
Yum. Yum and Yum! This was a wonderful Sunday morning breakfast treat. Easy to make and I have plenty left to freeze for the rest of the week. I'll cut back on the salt next time as the sausage was salty enough by itself. Definitely a keeper!
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