Mini Mushroom-&-Sausage Quiches

Mini Mushroom-&-Sausage Quiches

90 Reviews
From: EatingWell Magazine, April/May 2005

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

Ingredients 12 servings

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  • 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 90

March 29, 2017
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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
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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
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By: foodsafetyportal.com/
like that
February 17, 2016
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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
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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
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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
October 21, 2012
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By: ashleyadm
Good base -- made changes I've made this recipe before with different meat and vegetable combinations, but they always came out somewhat soggy and spongy. Finally, after more tinkering, my last batch came out perfect! I took the advice of other posters to reduce the milk to 1/2 cup, to cook the vegetables prior to sticking them in the tins (to get the water out), and to cook the quiches for 40-45 minutes instead of 25. I also found a tip online about helping mini quiches not stick to the pan: line the bottoms of the muffin tins with a pinch of cheese rather than mixing the cheese in with the eggs. This might mean increasing the amount of cheese to a little under half a cup, but it also means that the fat in the cheese forms a crust around the bottom of the quiche, keeping it from sticking in a non-stick pan (I didn't even spray my tins!) and creating a crunchy rather than a spongy bottom. Lots of others have commented about trying out different combinations of meat and cheeses. This is what I used this time around, and it turned out really nice: lowfat mozzarella (just under 1/2 cup), 4 oz. (instead of 8) lowfat chicken deli meat, 1 large shallot, 2 medium tomatoes (insides scooped out), and a small handful of fresh basil. What other combinations have you all tried? Now that I've finally figured out how to do these right, I want to make them more often! Pros: Very low calorie for the taste. Recipe easily adaptable (with modifications) Cons: Milk needs to be red
June 19, 2012
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By: EatingWell User
Portable and delicious Made these for work, and they were a hit. I would cut back on the pepper- seemed like one whole teaspoon was too much. Delicious and great for people watching carbs, but I really missed the crust!! Pros: Tasty, portable Cons: Too peppery
June 09, 2012
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By: EatingWell User
Don't freeze these! I made these the week before I left for a trip. I returned late in the evening with friends who stayed over for breakfast, so I thought these mini quiches would be great. However, although I followed the instructions on individual wrapping and used a paper towel to microwave them, they were embarrassingly awful. The taste was fine, but the texture was so soggy it was like chewing on a sponge. Later, after my guests left, I tried putting the frozen quiches in the oven. But even after 25 minutes at 375, there was still far too much water in them to be satisfactory. So, if you make these DO NOT FREEZE! Pros: Taste is good Cons: Picks up too much moisture when frozen

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