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


These look delicious and not just for the kids but also my work lunch box would benefit from these. Will try them this week. Yummy.


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.


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 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.


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.


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