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.
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.
87 Reviews for Mini Mushroom-&-Sausage Quiches
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)
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.
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!!!!
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.