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.
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!
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.
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
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
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
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
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
Yummy stuff I love these mini quiches. I serve them as appetizers for parties and for brunch or breakfast. I use a very low fat chicken Italian sausage and they are always a hit. Pros: Makes a lot refrigerate leftover and eat for breakfast
Easy and tasty These were very easy to pull together. The flavor combination was great and I can see enhancing it with herbs or trading out other veggies cheeses or meats. Very versatile. Pros: Fast simple ingredients tasty
Good but too much work I substituted A LOT in this recipe. I used bacon instead of sausage cheddar instead of swiss no pepper and no mushrooms. I was really excited to try this but in the end I feel stupid. I've had quiches before and they've always been delicious. I think my problem with this is that without the crust its basically scrambled eggs with A LOT of extra work. As I sit here eating them it is exactly like my scrambled eggs but with about 10 extra minutes or so of prep time and baked in the oven =/ I'm sure it's my own fault for not realizing it in advance but I won't be making these again. If I wanted scrambled eggs I'd of just mixed them together in a bowl and poured them in the pan to cook instead of everything else. Pros: Easy Taste Cons: Too much work too much pepper
Very Good Quiches We tried to duplicate this recipe by using Jimmy Dean's Turkey Sausage Crumbles (I couldn't find turkey sausage links in my grocery store) and instead of using the eggs we used Egg Beaters - 105 g of cholesterol seemed rather high for an otherwise healthy dish. With only those changes this recipe was outstanding! And reheating them the next day in the microwave still tasked good.
Quiche Tasty But They Stick Bad! I substituted partially cooked broccali for the sausage and 4-cheese shredded cheese for the swiss. I used only 3/4 cup milk since I used skim. They tasted great but 1/3 was left stuck to the bottom of my non-stick muffin pan. It isn't new but I sprayed it with olive oil. It took twice as long to cook. Any suggestions on the sticking issue? Has anyone tried the foil baking cups? Pros: Easy tasty lots of options for different combos Cons: They stick
Experiment with different combos Mini quiche are great and this is a nice albeit very basic recipe. I cut down on the milk and add low fat cottage cheese and/or sour cream to the mix which boosts the protein and makes the final product creamier and more interesting. If you want to add vegetables such as spinach or mushrooms make sure to lightly cook them BEFORE just to the point where they release their water. This way you avoid watery quiche. Pros: Low calorie and perfect size for breakfast or snack. Cons: The recipe fails to mention that you can really add whatever you would like to these.
Wonderfur Found this on Pinterest and was excited to try. Grocery store had no turkey sausage so I used chicken sausage instead. I'm a student and have only one 6-cup muffin pan so I made 2 batches. I used a big heaping tablespoon measure of the sausage/mushroom mixture as a guideline to keep them uniform. Notice that was heaping not level. The first batch I sprayed the muffin cups generously with oil and the second batch I forgot...they came out the same. Make sure you allow them to cool before pulling them out or they WILL fall apart. I did use a nonstick pan though. Also forgot to add in the milk but luckily realized it about 5 minutes into cooking the first batch so I pulled them out added a dab to each swished them around and back in they went lol. Don't be scared of the pepper here. I'm a black pepper lover and even I was like dang...this is alot of pepper. Black pepper & eggs go so well together. The pepper will leave a tingle on your lips which I like but if that's not your thing you may want to dial it down. I baked both for over 30 minutes. When finished I topped these hot sauce and dipped in ketchup...don't judge! They were good not great but I'm excited to tweak it in the future.
Very Good I really liked this..I omitted the sausage and added spinach. So I think it was the cause of them to be a bit watery but still very good. I will make these again I also made mine in mini cupcake tin..:) made them bite size! Pros: Easy to make Cons: very soft
Yummy but labor intensive Loved these but would make them in a big pan and cut into squares to save time. I used mini cupcake pans and took a lot of time to fill and then was difficult to get out of pan. Using big a big pan will eliminate hassles. Pros: Tasty easy to eat appetizer Cons: As mini quiches it took a lot of time
This is a very good recipe for mini quiche. I made them for breakfast this morning. I did however cut the recipe in half; only using 4 eggs (2 whole & 2 whites) w/1/4 cup of milk morningstar sausage crumble yellow onion & mushrooms. They came out perfect! Cooking time 25 mins (secret you must preheat oven) Loved this recipe-I will definitely make them again..:0)
disappointing Too wet. Too much pepper. When they came out of the pan there was no bottom crust and I cooked it longer than the 25 minutes that was called for. All together disappointing. Will not make again.
The one thing this recipe doesn't specify that would have helped is that this makes 12 mini-quiches. I think they lost sight of the fact that not all muffin tins hold the same number; mine is for 6 so I baked in two batches. I substituted the sausage for a soy-meat replacement but other than that I made the recipe as stated. I thought these were very satisfying as a breakfast option. I froze most of them and look forward to an easy grab-and-go meal; I may even stuff these into pita pockets to make them even more portable. I also plan to try different veggie and cheese combinations to make my own variations. 'Anonymous Houston TX
I put them int he freezer and when I took them out and put them in the refrigerator to thaw they became very wet and therefore less enjoyable to eat. I would recommend making them no more than a day ahead of time and keep them in the refrigerator.
I made these for breakfast and my family loved them! I used shallots instead of scallions skim milk instead of 1% and sharp cheddar because that's what I had on hand and they turned out great. I will definately make these again and try different meat/vegetable/cheese combos. Anonymous Phoenix AZ
Don't make my mistake invest in a non-stick muffin tin!! You can get them for 10- 15 and it is worth it. I thought I'd try to be frugal and use a disposable muffin tin with foil cups ( 2 total I don't own a muffin tin) but they didn't bake correctly. They took over 45 min to cook and they weren't cooked very evenly. Regardless even with the mistake I made they still taste really good. Even my roommate (who detests quiche with a passion) liked them. They're fairly easy to make. I'm a horrible cook and even I had an easy time with these (the only set back being the disposable muffin tin). Also all the ingredients were fairly cheap (mushrooms: 1 scallions: 0.50 sausage: 3...) the sausage being the most expensive thing I purchased. I will definitely be making these again and this time using the proper muffin tin. Amanda Portland OR
Oops I forgot the milk in my rush to make these. They still came out good. I didn't have 1% milk only skim milk anyway. Foil paper lined tins is probably a good tip as advised from others. Anonymous Houston Tx
These were really good. I substituted the eggs for egg beaters (only because I didn't have any eggs) and they still turned out really good. The only thing my boyfriend complained about was that they were a little wet...may bake a little bit longer next time. All in all they were excellent! Jennifer Smithtown NY
this recipe was great! I actually used broccoli instead of the mushrooms... used rice milk instead of the 1% and did not use any cheese (milk allergy)... I was so pleasantly surprised that it still tasted very good. Does anyone have any suggetions for a milk-free cheese alternative to use in this recipe? k
These were pretty good when fresh or refrigerated but when I froze them as the tip suggests I found they were very spongy out of the microwave. Really unappetizing texture -- will probably throw the rest away. Might make them again but certainly wouldn't freeze them. Elizabeth
I made these but I used regular ground turkey. They were pretty good they turned out a bit watery...I think next time I will use the turkey sausage and definately cut down on the milk. I think they were pretty easy for my first time making quiches. Janet San Francisco CA
This is a wonderful recipe!! However I used 7 eggs instead of eggs AND egg whites. I also mixed the pepper with the eggs so it was relatively even. The first time I made this I made it to the recipe and some had tons of pepper while others had absolutely none! I also used more than the required vegetables and sausage. Plus I added olives. YUUUUUUUM!!!! I had to make two batches in one night! Moriah OK
I added thawed frozen spinach and a little extra cheese and the quiches turned out great. I love having these for breakfast with a slice of toast. I make these once a week and keep them in the fridge for quick nutritious meals. Danna
These are FANTASTIC! my step dad loathes eating healthy and was eyeballin me all throughout the cooking process but he loves them! Thanks to these and other recipes he wont eat Heart-attack specials in the morning! Plus these are GREAT to take to social events everyone's kids eat them up quick! Connie Jo Jacksboro TX
Made 12 normal-muffin-sized mini quiches forgot the pepper (whoops) but it was hardly missed. These were a delicious hit with everyone. Since the type of mushrooms wasn't specified I picked up an 8 oz package of sliced baby bellas. Yummy!;) Summer Dallas TX
This one was really good! I did change the swiss (not a family favorite around here) to sharp white cheddar and left out half of the pepper and they were great. Spray the pans very well so they come out of the pan and look pretty. I took them to a work potluck and they were gone in 60 seconds! Anonymous NJ
Delicious great for my potluck offering. I like that fact that they are crustless. HOWEVER the recipe made many more than 12 mini quiche. My pan holds 24 and there was leftover material. Anonymous Portland OR
These were excellent and a great alternative for breakfast. In regard to the comments about the recipe making more than 12 "Mini Quiches". I don't believe the recipe specifies that these are "mini" muffins. They are supposed to be regular muffin-sized. I think there is confusion from the name of the recipe. Think of a regular quiche as compared to a mini version. Anonymous Rockllin CA
I made these quiches from the recipe in Eating Well April/May 2005. I found them to be nutritious and tasty (unusual in my opinion for something that's good for you). They can be frozen and then popped in the micro for a breakfast on the go. BTW the Apricot-Walnut Cereal Bars ihn the same issue were really good. I've passed both recipes on to friends. Thank you. Anonymous Shingletown CA
I thought these were great! I used vegetarian breakfast sausage links crumbled up in place of the turkey sausage and it was wonderful. My son did not even realize he was not eating meat. I agree with the person who said a GOOD non stick muffin pan is a must. I have an OK one and they stuck to it. Also my muffins did take about 45 minutes to bake through...maybe because of the reduced fat from the veg sausage. Definitely a KEEPER!
I too did some switching of ingredients based on what was on hand. I used red bell pepper instead of mushrooms fresh grated gruyere cheese and only had 2% milk so I used less than 1 cup. Very tasty! Will make again. Dawn Richmond VA
I thought these were wonderful. My husband and I both scoot out the door pretty early so mornings tend to be hectic and it's hard to get a nutricious and tasty breakfast before we're on the move. With the ability to make these ahead and freeze them these mini-quiches were an instant hit!
i'm a little uneasy about portion control since the recipe doesn't specify exactly how much egg mixture should be in each well of the muffin tin not just "split equally". and are we talking MINI muffin tin? regular size muffin tin? seems like nutritional info is guess work if you don't know the measurable serving size... did i miss it somewhere in the recipe? help! p.s. i'm type 2 diabetic and have to have exact measurements... thanks... rene. new york
I made these this morning altho' I used pork sausage 8 medium eggs along with the yolks cheddar cheese. Those are things I changed...since I had these ingredients. When I calculated the calories it came to 118 per muffin. I used a very good muffin pan and still they stuck just a little but not bad at all. The recipe is very good.
These have become a staple in our household. I make them weekly. I take them to work. I use soy crumbles or soy breakfast sausage a drop of hot sauce and parmesean cheese to keep the protein up and the fat down. They freeze well though I do not add the milk as this makes them to watery if you are freezing them. not adding the milk also keeps the calories down. I have calculated them to be under 100 calories. I use them for my mid morning snack and eat them at room temp. jane north carolina
Love these and echo previous comments on portability freezing etc. The nutritional counts seem off to me. I used 8 whole eggs and substituted mozarella for swiss cheese. By my calculations if baked in regular muffin pan with 8 cups each quiche was slightly higher calorie count (103 probably due to additional whole eggs) than shown here but thankfully both cholesterol and sodium were significantly less (23 and 124 respectively). Cannot explain what made their counts so high on these. My other counts were about the same as shown on the site. Rene in New York: For portion measurements if you do not want to calculate your own you could use the nutritional measurements shown as being for one quiche made in an 8-cup pan and mathematically adjust if you make in a 12-cup mini pan instead. And yes I definitely think these made in a regular 8-cup pan are a perfect serving size for breakfast on the go but the mini muffin pans making 12 are a better appetizer size.
OMG! I posted recent comment questioning published nutritional content. I take it back! I inadvertently calculated egg whites instead of whole eggs. When corrected my individual nutrition calculations were not significantly different from those published if calculated 12 per recipe i.e. 12-cup muffin pan.
Love this recipe! Re-heats well freezes well great for breakfast lunch or dinner. We substituted Egg Beaters (1 1/4 cups) instead of the 5 eggs and 2 egg whites and reduced the calories from 90 to 60. Great!!
Its good with chili if you get the jenny-o turkey chili place a little quiche in the middle with fat free sour cream and weight watchers cheese it yummy for dinner dont forget your ceaser salad with chicken!
I made these according to the recipe as a finger food for a party. My husband and I tried the first batch. They stuck in the muffin pans some and tasted watery and too eggy. Made them again with whole eggs no milk and a full cup of swiss cheese. Still stuck but tasted much better. If they'd come out of the pans like muffins they'd be much prettier. Taste better heated.
I made these by the recipe and I believe the recipe needs to be modified. They are eggy and mushy. I used pork sausage and more cheese than called for and they are still eggy. I do not see how you could need 5 eggs and 3 egg whites for 12 mini muffins. That does not make sense. I threw away eggs. Please someone look at these measurements and adjust them accordingly. I cooked them extra and could not ever get them to brown except a little on top.
Our family loves these especially my 8 year old daughter who now helps prepare our family breakfast. We used SILICONE muffin tins from the start and haven't had any problems with getting the quiche's out. When we cooked the sausage we added the mushrooms and onion right to the pan to cook so an additional oil didn't have to be added to the calorie count. Very easily made and a light breakfast!
I'm so excited to have found this recipe! I don't eat cereal and I get tired of cooking an egg each morning. These are great to grab and go. I made the first batch with spinach and cheddar instead of mushrooms and swiss then got really creative with another (less healthy) batch. I added frozen hash browns to a few added hot sauce to a few others and played around with different kinds of shredded cheeses. Also because I'm lactose intolerant (and because there were comments about them turning out watery) I omitted the milk entirely. They still turned out fluffy and beautiful. I can't wait to make more. I'm going to try turkey chorizo and salsa ham and cheddar and perhaps turkey pepperoni and mozerlla with a touch of tomato sauce.
These are great! I didn't have swiss so I shredded some sharp cheddar and I added about 4 chopped artichoke hearts. I should have let them cook a little bit longer to accommodate for the extra moisture from the artichoke hearts. I can't wait for my husband to try them! He's always looking for low calorie things to eat with lots of protein! Thanks Eating Well!!!
I love this recipe! I have a hard time eating eggs for breakfast after a while and this is a different way to use them! I don't really change anything in this recipe although I prefer to divide the meat and mushroom mixture into the muffin pan and then pour the egg mixture over it. It's faster and less messy.
I thought this was really easy to make for a brunch and everyone really enjoyed it! I did make a few modifications though based upon my personal taste. I added cayenne pepper seasoning salt and garlic powder to the egg mixture. I also substituted Canadian bacon for the turkey sausage and Cheddar cheese for the Swiss.
My husband and I really like these. They did come out a touch watery but not enough that it mattered. They did stick to a well-sprayed regular tin so will make sure to use 'papers' next time. The recipe makes 12 mini QUICHES--the batter is not poured into mini MUFFIN tins. Just recipe quantities should be a cue. Also substituting pork sausage and cheddar cheese is going to change the composition--each is naturally 'greasier' than its called-for recipe counterpart and is going to affect the final results. I had no problem with these and will definitely 'keep' it.
These are really good! I added salsa chopped onions cooked with the mushrooms and shredded nacho cheese. And I mixed the eggs and ingredients in one bowl to mix together and pour into muffin tins. When the quiche turned golden I kinda pried them out with a plastic knife and put them back on an oven rack individually and let them cook for another 20 minutes because I dont like the way the tops were golden but the bottom were still mushy I guess I could have cooked them in muffin pan longer. but overall very quick all day snack.
You can do virtually anything with this recipe. Different veggies different types of cheese different types of meat. I do not like mushrooms so I substituted green peppers and I used Mozzerella cheese which is what I had on hand. I agree with many other posters that 1/2 cup of milk works perfectly! 1 cup would have been too much I think. This morning I toasted an english muffin and then put my reheated quiche in the middle and smooshed it down. It was an instant breakfast sandwhich and way tastier than the fast food kind! The flavors in this recipe are great and these make perfect and convenient breakfasts and snacks. I think I will be making these every weekend!
These mini quiches were great!!! My neice Tracy made them for Thanksgiving and we all loved them. I brought some leftovers home and just ate them for breakfast. They are a perfect party snack or appetizer and healthy as well.
great for on the go I work very early hours and by the time my meal break rolls around its hardly 9 am. i make a dozen on the weekend and have my food for the work week. i added quartered cherry tomatoes and sliced ham. Pros: super easy very portable healthy!
Delicious! These were absolutely delicious. I made them using pre-cooked Jimmy Dean turkey sausage (I sauteed them and chopped them up) but I did have to cook them a little longer. I now have breakfast for the next few days. I can't wait to try these with other ingredients. Pros: Easy
Very Good. Perhaps a better name for these would be "Individual sausage-mushroom quiches" instead of "mini" since they are cooked in a normal size cupcake pan. Having said that I did have to cook my quiches longer than the 25 minutes--more like 37 minutes and that is after I changed the heat source to my convection oven at the 25 minute mark. These were very tasty and I think will be fun to experiment with using different ingredients. This will now become my "go to" recipe for Christmas morning eggs.
A God Send!!!! This is my last weekend of freedom before I return to work so I will be making this recipe again. I used this recipe for the past 2 years while I was in grad school and it really was fabulous. I don't really want to eat frozen processed foods so this is great. The mini quiches freeze well so you can make them ahead of time. I would throw one in the microwave and pair it with an english muffin and a banana. VERY GOOD!!!! Pros: It's simple yummy and good for you