Reviewed: Mar. 17, 2012

my hubby didn't care for these.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 12, 2011

This is a versatile recipe! It works with whatever meat/veggie/cheese you happen to have on hand. I love not having to make a trip to the grocery store if I can avoid it! I made them with minced garlic chicken, grated parmesan, & green onion. Yum! Next time I think I'll try making them in full size muffin pans to get more of the yummy meaty innards & a little less of the puffy crust.

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Reviewer:

choppychick

Reviewed: Jan. 5, 2011

Very good. I served them for my NYE party. I followed another reviewers advice to only make 1/2 of the crust, but I ran out of crust an have 5 or 6 without. There were none left at the end of the night! Thanks.

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3 users found this review helpful

Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 28, 2010

Really good! i did them without the crust. If you choose to do them without the crust also, just make sure you watch them i did 20min and they were a little darker on bottom then preferred. Worked just fine with bacon also!

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Reviewer:

mcknight995

Reviewed: Dec. 8, 2009

I made these as regular muffin tin size and liked them even better that way.

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Reviewer:

kjm

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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2 users found this review helpful

Reviewer:

Jeremy

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

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

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

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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8 users found this review helpful