Reviewer:

kjm

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Reviewed: Nov. 20, 2009

Easy and very good. I've never made quiche before and this recipe was very simple and turned out great.

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Reviewer:

Jeremy

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Reviewed: Mar. 25, 2009

Excellent-loved by all- I made 1/2 of the crust and filling recipe and the full amount of milk/egg mixture. This filled 36 mini muffin cups. I rolled out the dough and cit it with a biscuit cutter for more even and faster crusts. Try skim evaporated milk instead of the half and half. Can't tell the difference.

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Reviewer:

Linda

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Reviewed: Feb. 26, 2009

I have made these several times and they are great. I take them to brunches and there are never any left and someone always asks for the recipe. The recipe is versatile as well. I don't think I ever use the same meat or cheese. They are all good.

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Reviewer:

Tonya

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Reviewed: Dec. 24, 2008

Very good. I found that I actually used less than 6 ounces of sausage, because there's only so much room in a mini muffin well. I also found a tsp. measuring spoon was useful for filling the wells with the egg/cream mixture, to minimize the chance of over-filling. You can also make this recipe using regular-sized muffin tins: use three balls of dough for each regular sized muffin tin well. I made 24 minis + 4 regular muffin sized quiches. [Half-and-half cream = Coffee Cream in Canada]

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Reviewer:

Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Nov. 21, 2008

These are wonderful! No one could eat just one, they were so addictive! I didn't change a thing and they were easy and perfect for a party/potluck and you can add whatever ingredients you want to make it any kind of mini quiches!!

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Reviewer:

EchoNic0623

Cooking Level: Expert

Home Town: Jasper, Georgia, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Aug. 19, 2008

I made several batches of these little quiches for a gift opening brunch. I made them ahead of time and put them in the freezer. The day before I took them out put them in the fridge. The morning everyone was due to come, I put them covered under tinfoil in a 300 degree oven for about 15 minutes. They turned out just fine. They got raving reviews. Oh, and in each batch I did a different meat.

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