I make a mini quiche that we all just love - but I'm confounded by the crust it calls for. The very basic crust is just crushed crackers and butter - and does not call for pre-baking (a bit odd, I know). Well, once the egg mixture is added and baked - the crust, though adding flavor and absorbing any excess moisture, is essentially sucked up into the mixture - leaving a crustless quiche. Which is fine...really...but it would also be kind of nice to have a bit of crunch at the bottom.
Anyone have an easy idea for mini crusts (fitting mini muffin tins) - or - should I just pre-bake the cracker mixture for 15 mins or so, similar to what you'd do for any cracker base?