Reviewed: Apr. 14, 2012

These are really tasty and easily made vegetarian (use baco bits or no bacon). I didn't expect these to be quite as quiche like as they are- I also considered adding more flour but am glad I didn't! I think the picture is what threw me off, but really these are like mini zucchini quiches!

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Reviewer:

Munchter_Face

Reviewed: Mar. 27, 2012

this recipe needs a bit more time in the oven, and it makes way more almost double what it says...I ended up with 24 minis. But very delicious...and the amount of eggs made enough protein to go along with our potato leek soup we had with it. Can add what ever else in terms of seasoning..although I just added some garlic powder and paprika ...kept them simple.

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Reviewer:

tanya

Reviewed: Mar. 22, 2012

Yummy! Versatile recipe, add whatever grated/chopped up veggies &/or cheeses that you want to the mix. You don't have to use a muffin tray; they bake up just as nicely if you drop rounded spoonfuls onto a cookie sheet. I got 18 servings out of this recipe. Thank you for posting.

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Reviewer:

Renee

Reviewed: Mar. 19, 2012

These are very tasty and were very easy to make. I doubled the recipe (everything except the onion because my kids don't love onion) and it made about 42 mini muffins. I substituted 2% evaporated milk for the heavy cream and I used a mix of cheddar and parmesan for the cheese. I also sauteed some minced garlic with the veggies and added some dried Italian seasoning. Very tasty!

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Reviewer:

beckyh

Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

These were a big hit! Added about 3 more strips of chopped bacon, grated a half of a squash with the veggies, 2 carrots instead of 1, 2 cloves of garlic chopped, added 1/3 cup of shredded cheddar cheese, 1/2 tsp. chilli powder, and 1/2 tsp. of oregano. My mom and little brother ate these up and the aroma was fantastic!

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Reviewer:

Natasharenae

Reviewed: Feb. 6, 2012

These are fantastic little nutrient-packed snacks that are great for on the go. Most of their density is attributed to the vegetables (I subbed fresh basil and corn for the bacon), but they also pack a punch of protein and iron from the eggs as well as a modest amount of carbs from the flour (I subbed chickpea flour and baking powder for the self-rising flour). I also subbed spicy chili monterey jack for the parmesan. I ended up adding about an entire cup of flour to make them less quiche-like, although I'm sure they'd be great as is. Maybe not a great side for pasta, but definitely the ideal snack or breakfast/brunch item. These are a new staple for me, and they're so versatile you could substitute any vegetable or use any combination of ingredients! How about ground beef instead of bacon? Or mushrooms instead of the carrot? Mini broccoli florets instead of the zucchini? This is my new favourite recipe!!

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Reviewer:

gillian kehler

Cooking Level: Professional

Living In: Regina, Saskatchewan, Canada

Reviewed: Jan. 16, 2012

These were amazing!! I didn't have the self rising flour so I made my own from Canadian Mama suggestion :) I didn't have large zucchinis so I used two small ones, 2 carrots, real bacon bits, 1/2 and 1/2 cream and bacon drippings instead of olive oil. I made them to go with soup for lunch and my 2 and 5 yr olds didn't even touch the soup, just the "muffins" ;) I also made them in the reg size muffin cups and it made a full dozen. There's only one left for my husband to try, and they came out of the oven an hour ago lol. I think I may try to double or triple the batch and freeze them for quick breakfasts or to go with soup.

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Reviewer:

LisaFaye

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Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Reviewed: Oct. 25, 2011

My husband and I enjoyed these. I always find it difficult, though, to know exactly how much zucchini to use in a recipe like this. What is one large zucchini? I used 2 small ones, but probably should have used one more. I cooked them for 20 minutes but had trouble getting them out of the pan. I think another 5 minutes would have been better. I'll definitely make these again.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Sep. 14, 2011

These are AWESOME, my 4 year old twins gobbled them up and I ate even more. I did add more Veg so popped in an extra egg, flour and cheese. Highly recommend them.

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Reviewer:

candibw

Reviewed: Aug. 12, 2011

I made this recipe as written, adding a dash or 2 of hot sauce, two time. We liked them. But then it came time to shake them up a bit. The third time I made them I didn't use the olive oil but cooked the bacon first and then sauted the onion and the clove of garlic that I added in the drippings. I also used fat free 1/2 &1/2 instead of the cream. I threw in 2 T. of canned jalapeno peppers chopped and my splash of hot sauce. I also only used 1/2 cup parm and subbed in a 1/2 cup monterey jack cheese. Wow! We gobbled them up and you don't miss the fat from the missing olive oil and heavy cream. Oh Yeah on 1/2 the batch I topped them with more jack cheese. Oh so good!

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