Good to know that I can sub in ham. Just happen to have some leftover. Making them right now. They smell great in the oven. Has anyone noticed the plethora of recipes containing BACON this year? Everything seems to contain bacon. Or is it just me?
1) Can these be frozen AFTER baking?
2) Has anyone tried baking these without the crusts? Maybe buttering the cups and coating them with crushed panko? I was thinking of baking them in standard muffin tins for quick breakfasts for the kids (subbing milk for the half-&-half).
I made this a few times. I substituted the bacon, and used different kinds of ham, like canadian bacon, or other good quality ham. My family likes it better with the ham. This is definetely a great recipe, and as all other reviewers suggested when I make these I always freeze 1-2 trays. When guests come just pop it in the oven.
I've made these several times, often for no reason in particular but to have them on hand when needed. They're very tasty and make entertaining super easy. I've had positive reviews everytime I served them.
Fabulous! Making them ahead and freezing made entertaining so easy! The house smelled divine as guests arrived and drew them right to the kitchen and the appetizer buffet! These will be a staple menu item for me from now on!
I made 6 dozen of these for a Boxing Day party and they were the hit of the party. I couldn't cook them fast enough!!
A marvelous recipe, I highly recommend it to anyone looking for an impressive and easy appetizer. They freeze and cook very well.
I made this recipe as an appetizer for my Halloween party. They were simple to make and absolutely delicious. Definitely will make again!
Not only were these appetizers easy to make, but they were the most popular out of the ones I made! Two recommendations: because they're so good, 1 1/2 the recipe; and if you are freezing for only a short amount of time, I froze mine directly in the muffin tins and then wrapped them up tightly with heavy duty aluminum foil. That way you don't have to fuss with putting them back in again. Absolutely wonderful! Oh, and I also found that the recipe only made 40, not 48 quiches.
This is an excellent recipe. It showed up a long time ago (or maybe in your mag.). I have tried it in a 'pinch' with frozen tart shells from the super market. They work ok but, even in the larger of the 2 sizes of shells we can buy here, are a bit too small. There is the advantage that you have the alum-foil 'cup' already there for freezing. I did find the bacon and cheese did not distribute evenly with the eggs when all mixed in 1 bowl, so I put them in the shells first, then poured the custard on top. It all blended just fine while baking.
This was excellant. We only needed 2 sheets of puff pastry for 48 mini quiches.
These are a regular for us when entertaining. The make ahead tip about freezing works perfectly and means there's often a supply in my freezer ready to go.
Top marks for taste. Easy to prepare. Lining cups with pastry is a little time consuming, but pastry adds to the overall success, therefore worth the time. Quiches freeze well.
These quiches have been popular whenever served. Great appetizer and perfect for showers and group events.
These were great! And easy. One tip - the first time I made them, I went to some trouble to merge the seams of the pasry dough (where it cracked when I unfolded it). After wasting time on that, it became apparent that it was unnecessary - as the folds/cracks are just far enough apart (after a gentle rolling) that you can cut the requied dough circles right down the middle without worring about the cracks.
I have used this recipe twice and the quiches are always a hit. The instructions are very clear and I haven't had any trouble with the recipe. I love that these can be prepared in advance and baked on demand. It is very handy for the holidays.