<<Disclaimer: Verify this information before applying it to your situation.>> Hi everyone! I have had so many requests for the mini-quiche recipe that I can't answer everyone individually, so here goes. The rice cracker base is not a base per se, like an ordinary quiche crust, but is incorporated with the other ingredients. They turn out nice and firm - not runny, so they taste like a regular slice of quiche. For rice crackers I use "Hot-Kid" brand imported into Canada. They are readily available and I find they excellent. I never "leave home without them"! They are low-fat, gluten and cholesterol free and are available in the usual flavours - cheese, bbq, teriyaki, onion, shrimp etc. I mix and match depending on the filling. I have adapted the original basic recipe I found to my own taste - e.g for herbs I have a dried mixture I prepare from my herb garden at the end of the season to last me through the winter months. The growing season in Ottawa is relatively short, so drying (microwave) is a great way to have herbs all winter. You can use whatever you have on hand - two of my friends love rosemary, so they were thrilled with the flavour. INGREDIENTS approx 24 rice crackers, crushed (a rolling pin does the best job) 8 eggs, beaten filling - ham, smoked meat, shrimp etc. 3 green onions, chopped 8 - 12 oz. Swiss cheese, shredded 1 or 2 cans mushrooms, stems and pieces (optional) - I use fresh, lightly sauteed herbs to taste salt and pepper to taste METHOD Mix ingredients together and pack into small muffin tins (preferably non-stick). Bake at 375 degrees F. for 20-25 mins. Makes about 20 small quiche. Enjoy. Ailsa