Mini Mushroom-&-Sausage Quiches

I've made this recipe before with different meat and vegetable combinations, but they always came out somewhat soggy and spongy. Finally, after more tinkering, my last batch came out perfect!

I took the advice of other posters to reduce the milk to 1/2 cup, to cook the vegetables prior to sticking them in the tins (to get the water out), and to cook the quiches for 40-45 minutes instead of 25. I also found a tip online about helping mini quiches not stick to the pan: line the bottoms of the muffin tins with a pinch of cheese rather than mixing the cheese in with the eggs. This might mean increasing the amount of cheese to a little under half a cup, but it also means that the fat in the cheese forms a crust around the bottom of the quiche, keeping it from sticking in a non-stick pan (I didn't even spray my tins!) and creating a crunchy rather than a spongy bottom.

Lots of others have commented about trying out different combinations of meat and cheeses. This is what I used this time around, and it turned out really nice: lowfat mozzarella (just under 1/2 cup), 4 oz. (instead of 8) lowfat chicken deli meat, 1 large shallot, 2 medium tomatoes (insides scooped out), and a small handful of fresh basil.

What other combinations have you all tried? Now that I've finally figured out how to do these right, I want to make them more often!

I made these the week before I left for a trip. I returned late in the evening with friends who stayed over for breakfast, so I thought these mini quiches would be great. However, although I followed the instructions on individual wrapping and used a paper towel to microwave them, they were embarrassingly awful. The taste was fine, but the texture was so soggy it was like chewing on a sponge. Later, after my guests left, I tried putting the frozen quiches in the oven. But even after 25 minutes at 375, there was still far too much water in them to be satisfactory. So, if you make these DO NOT FREEZE!