Mini Mushroom-&-Sausage Quiches

April/May 2005

Your rating: None Average: 3.7 (716 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.

"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. "

87 Reviews for Mini Mushroom-&-Sausage Quiches

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.

Comments (1)


Anonymous wrote 2 years 9 weeks ago

I have always used egg

I have always used egg beaters and the liquid egg whites when making crustless quiches and have always had great results too! Healthier also!

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?

Easy, tasty, lots of options for different combos
Comments (1)


Anonymous wrote 4 years 13 weeks ago

olive oil burns, next time

olive oil burns, next time use a vegetable oil or line the pan with paper cups. Also, those silicone baking cups that you can buy, which i also use a lille non stick oil with work great. Everything pops right out of those

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.

Low calorie and perfect size for breakfast or snack.

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!

Easy to make

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