Paula Deen Saved the Day: Mini Quiches

The holidays are usually a time when people drop by our house. There are some family birthdays this time of year as well as people just popping by to say hello. Personally, I love when people stop by (yay adult interaction), but sometimes I feel like a little treat or snack is always nice to serve our guests especially if they are bearing gifts. Also, I figure if someone stops over, a little bribe of food so they don’t tell everyone there are toys all over our house never hurts, right?

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A nice cheese and some crackers with a bit of fruit was always nice with a beer or a glass of wine, but honestly it was getting a little blah, and sometimes we have visitors in the middle of the day who aren’t up for a cocktail.

So, I began the search for something I could serve in the evening with cocktails or in the afternoon with tea. It had to be easy and something that contains ingredients I always have in the house. So, I searched and who came to the rescue?

Paula Deen (of course) and her amazing mini quiches.

Who doesn’t have crackers, eggs, milk, butter, and cheese in the house (especially this time of year with all the baking)? Also, this recipe is very versatile as you can put just about any combination of cheese or herbs. Also, while they are in the oven, you can straighten in the house!

Paula Deen Mini Onion Quiches (I made a few changes but for the original recipe click here)

3/4 cup Saltine crackers crushed (I used Club crackers because that is what I had on hand)
1/2 stick of butter melted
Nonstick Cooking Spray
1 cup green onions chopped including green tops (you could sub. chives or any herb)
2 Tbs butter
2 large or 3 small eggs
1 cup milk
1/2 tsp salt
1/4 tsp pepper
1 cup Swiss cheese grated (you could sub cheddar, gruyere, or any other cheese too)

Preheat oven to 300 degrees. Spray mini muffin pan with non stick cooking spray.

Combine cracker crumbs and melted butter. Divide this mixture among mini muffin cups and pat down with you fingers or with the bottom of a shot glass (not just for cocktails anymore).

Divide onions or herbs among muffin cups reserving a tiny bit for garnish. Then, in a bowl with a spout, beat eggs with milk, salt and pepper until well combined. Pour this mixture into muffin cups about 1/2 to 3/4 full (don’t over fill or they will run over when baking). Then sprinkle the tops with cheese. Put muffin tin on top of larger cookie sheet in case of run over and place in oven.

Bake for 15 to 20 minutes or until set. Remove from oven and cool slightly before removing from pan. Use a small pairing knife run around the edge of the quiche for any that stick to the pan. Garnish with remaining onions or herbs.

These can be served immediately or put in the refrigerator and reheated the next day.