I read the other reviews and modified the recipe and used: 1/2 cup of milk; yellow bell pepper instead of mushrooms; 1/4 tsp of pepper; a little extra cheese and baked in the oven for 35 - 40 mins. I used turkey sausage and thought that due to the light fluffy texture of the quiche that another vegetable would fit the light texture.
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
Terrible recipe. 25 minutes is not enough to set the eggs mixture let alone brown it. It's not a critical problem because you can just leave them in longer (assuming you didn't glance at the recipe and say "oh good, I have time to make that") but it's a boneheaded error that should never have been published.
I replaced the ham with smoked sausage, I really loved it, hubby and son too! Next time I will most likely make my own crust but in a pinch the store bought crust is just fine and tastes good.
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!
Made these for work, and they were a hit. I would cut back on the pepper- seemed like one whole teaspoon was too much. Delicious and great for people watching carbs, but I really missed the crust!!