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Yummy! I made it with Puff Pastry instead of short pastry crust, and it tasted just like a Baked Egg Souffle from Panera Bread! Just puff the pastry for a minute before adding the egg mixture. I did regular muffin-sized quiches instead of mini ones. I still baked them for 12 minutes. I will definitely make these again!

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whitneyinnz March 30, 2010

I made these today to serve at our family's Mother's Day brunch tomorrow, and they were disappearing as I was taking them from the oven! My boys and my hubby just couldn't get enough of them (and I must confess, I sampled quite a few of them too!!). They are so delicious, and I will definately be making them again, as my 8 year old has requested them for his school lunchbox! My only alteration was to use puff pastry instead of shortcrust, because I had lots of puff pastry in the freezer to be used up. I will make a double batch next time, and do half with puff, and the other half with shortcrust. I took some pics, but can upload them for a couple of weeks due to computer issues. Thanks for sharing yet another of your wonderful recipes! :)
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I have now made these several times, they are our favourite quiche/egg & bacon pie. So glad I found this recipe on here, we love it! :)

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Sara 76 June 22, 2011

Amazing how easy these were! This would be great for OAMC. I made a dozen and divided by 6, was all I had ingredients for. I just used a left over pie crust and used a glass to cut out the crusts. I baked them at 350 for about 12 minutes. They don't have to look overly brown to be done. Next time I will will try different veggies; broccoli, peppers, avocado even. I read someone tried salmon and dill and that sounds awesome!!

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enestvmel January 02, 2011

Made these today, but since pastry dough is rather expensive, and on guest i gluten-allergy, I started by cooking 6 baking potatoes and letting them cool off. Shred the cold potatoes and place a tablespoon in each muffin cup. sprinkle with salt and peper, and proceed as directed in the recipe. Thanks for posting.

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Benthe (Danish) September 21, 2009

We made these for our cookie-swap and they were very, very tasty. The do not reheat very well - we made them early and warmed them up before the party. When they came out of the oven we couldn't keep our hands off of them, but when warmed they just weren't as good. I used ready-made pie crust, added a chopped/seeded tomato and used swiss cheese in one batch and sharp cheddar in the other. I also had to bake them much longer than 12 minutes - closer to 17. Thanks for a great recipe!

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angie_pangie December 23, 2006

These were SO delicious. I really didn't expect them to be this good! I had to bake them for 20 mins @ 350, otherwise the bottoms weren't done through. They were delicious topped with sour cream.

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Chef Kitten May 04, 2011

The perfect amount of ingrediants in this . I made these for my baby shower last year, I mainly ate these. So yummy! TY jan

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Aleigha Nicole April 20, 2010

This was delicious! I used sour cream and ham since that's what I had on hand. The family loved them so much I had to smack hands away ;).

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OLJ March 16, 2010

Just made a batch of these for my daughter's wedding reception for family and I can't believe how cute they are! They look perfect! My husband and I ate probably 7 of them....oops. I think I will serve them at room temperature for reception. Thanks for such a fun recipe!

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buzzsau March 06, 2010

This recipe is excellent! Easy to make and delicious!

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Kzatrini January 30, 2009
Mini Quiche