Mini Mushroom-&-Sausage Quiches

Mini Mushroom-&-Sausage Quiches

93 Reviews
From: EatingWell Magazine, April/May 2005

These crustless mini quiches are like portable omelets. Turkey sausage and sautéed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • ¼ cup sliced scallions
  • ¼ cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk

Preparation

  • Active

  • Ready In

  1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
  2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
  3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
  • Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • Tip: A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 quiche
  • Per serving: 104 calories; 7 g fat(2 g sat); 0 g fiber; 3 g carbohydrates; 8 g protein; 17 mcg folate; 111 mg cholesterol; 2 g sugars; 0 g added sugars; 193 IU vitamin A; 1 mg vitamin C; 64 mg calcium; 1 mg iron; 176 mg sodium; 186 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 medium-fat meat

Reviews 93

July 06, 2017
profile image
By: sissiethomas
I make this all the time and put my own spin on the ingredients including adding different flavored cheeses. I'm never disappointed. But do spray the muffin tins.
April 25, 2017
profile image
By: S De Febles
Great idea....However, 2% or whole milk will give it fluffiness. Egg whites are not needed. Use a little melted butter in the cups for richer taste.
April 04, 2017
profile image
By: Kelley Bryant
test
March 29, 2017
profile image
By: Tammy
Great recipe! I make some modifications by making a few with vegetables and cheese and a few with vegetables, cheese and chopped ham or bacon. I use 3-4 tablespoons of whipping cream in place of milk. I make them ahead of time so I don't have to fuss with fixing my breakfast every morning before work.
February 09, 2017
profile image
By: Susie
Ok, after reading the reviews of the quiches ending up soggy, I did alter a few of the portions the recipe called for. First off, the biggest problem maker is the amount of milk this recipe calls for! An entire cup of milk is simply too much. Use 3 tablespoons instead! I also used 4 whole eggs (instead of 5) and 3 egg whites. When cooking the mushrooms, really make sure you cook them until all the water is absorbed (this too will help with the soggyness). Also, add a dash of salt while cooking them to help with absorbing the water. I filled each muffin cup 3/4 full of the egg mixture and 2 tablespoons of the sausage mixture! The muffin cups were filled to the very top and then topped with a little more shredded swiss (parmesan will also work) They will spill a bit over when baking but nothing you can't trim with a butter knife (and eat)! BAKING: 325 degrees is way too low and 25 minutes-not enough! I baked at 350 for 45 minutes. Quiches were fully cooked, nice and crispy golden crust all over and not to mention delicious! I think i'll try hot turkey breakfast sausage next time for a little more spice! Hope this helps everyone!
January 01, 2017
profile image
By: foodsafetyportal.com/
like that
February 17, 2016
profile image
By: EatingWell User
Not Bad...Maybe Better without Meat I read the other reviews and modified the recipe and used: 1/2 cup of milk; yellow bell pepper instead of mushrooms; 1/4 tsp of pepper; a little extra cheese and baked in the oven for 35 - 40 mins. I used turkey sausage and thought that due to the light fluffy texture of the quiche that another vegetable would fit the light texture. Pros: Easy.
January 09, 2016
profile image
By: EatingWell User
Utterly incompetent Terrible recipe. 25 minutes is not enough to set the eggs mixture let alone brown it. It's not a critical problem because you can just leave them in longer (assuming you didn't glance at the recipe and say oh good, I have time to make that) but it's a boneheaded error that should never have been published. Cons: Cooking time entirely wrong
February 19, 2013
profile image
By: EatingWell User
Yum I replaced the ham with smoked sausage, I really loved it, hubby and son too! Next time I will most likely make my own crust but in a pinch the store bought crust is just fine and tastes good. Pros: Easy, cheap, had all ingredients on hand Cons: none
More Reviews

More You'll Love