Advertisement

Mini Mushroom-&-Sausage Quiches

April/May 2005

Your rating: None Average: 3.7 (572 votes)

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.



READER'S COMMENT:
"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. "

85 Reviews for Mini Mushroom-&-Sausage Quiches

09/28/2009
Anonymous

These are fabulous! I make 2 dozen at a time. They keep in the refrigerator and pop into the microwave for breakfast and lunch. I like to use the flavored turkey sausage.

Anonymous, New Canaan, CT

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

This recipe made more than 24 mini quiches and they weren't very good.

Jane

Comments
09/17/2009
Anonymous

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.

Comments
09/01/2009
Anonymous

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

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner