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?
Mini Mushroom-&-Sausage Quiches
From EatingWell: 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.
86 Reviews for Mini Mushroom-&-Sausage Quiches
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.
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.
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!
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.