If you're worried about it falling apart, you can use some ham to line the cups instead of pastry.

It really did deflate, more like a souffle. I think it just needs more egg or, instead, use cream, which I didn't do. But a protein to hold it together sounds good too. It's carbs I'd like to get rid of!

Are you expecting to be able to hold them in your hand and eat them, or put them on a plate and eat them with a fork?

That would make a difference in what you add to make them more sturdy.

Either or is fine. It was in great shape until I took them out of the muffin tin and put them onto the plate. HA! They were regular size and shrank down to pancake size.

So do you think more egg would hold it up enough? It's cheaper than meat.

Rob, I'd start with more egg and add a bit of cream or milk. Remember I made those mini quiches for the "appetizer reception" and if I remember correctly I made somewhere in the neighborhood of a thousand of them. They all held up well, were frozen, thawed and reheated and still retained their shape.

I did have a lot of "filling", though, some were Italian sausage and mushroom, some spinach and cheese, none had crust at all.

So, if you don't want to add more filling, like spinach or other vegetables, then I'd add more egg and some milk or cream to help stabilize it.

Annie

Thanks! I thought that might be the case. I appreciate the answer.

Thank you! More eggs worked. I am going to go eat my breakfast now.

:)

I'm glad that worked. So breakfast was good? (Of course it was, that was an entirely rhetorical question).

Annie

Yes ma'am. Jam-packed with crab and some veggies. Still good. A full week's worth! Woohoo!

rob333, I was thinking of making some egg muffins as well. Can you post the recipe you are using? Thanks!

It's just a quiche recipe I already had. It had too much oil (completely removed below) in it and not enough eggs. You're probably better off coming up with your own, but here you go! Since it's such a modified recipe, I'll write it as I am making it, rather than how it started:

Crab breakfast muffins
Ingredients:
2 tablespoons all-purpose flour
4 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup shredded Swiss cheese
1/2 cup chopped green onions
1/4 t salt
1/8 t pepper
1/8 t old bay

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together eggs, flour, milk and seasoning until thoroughly blended. Stir in crab, cheese, and onion. Divide among 8 muffin cups.

3. Bake for 30 minutes, or until a knife inserted in the center comes out clean.

_____________
this go around I added 1/3 of red pepper and a few mushrooms cut into small pieces. I think the time is off too. But I am not sure what it is. So keep an eye on them in the oven.

Got it, sounds good! Thank you!