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.

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. "

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85 Reviews for Mini Mushroom-&-Sausage Quiches

01/09/2012

Anonymous

Recommends this recipe

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.

Pros: Low calorie and perfect size for breakfast or snack.

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01/05/2012

Anonymous

Recommends this recipe

Wonderfur

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.

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01/02/2012

Anonymous

Recommends this recipe

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!

Pros: Easy to make

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12/27/2011

Anonymous

Recommends this recipe

Yummy but labor intensive

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.

Pros: Tasty, easy to eat appetizer

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12/24/2011

Anonymous

Recommends this recipe

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)

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