I put them int he freezer and when I took them out and put them in the refrigerator to thaw they became very wet and therefore less enjoyable to eat. I would recommend making them no more than a day ahead of time and keep them in the refrigerator.
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
The one thing this recipe doesn't specify that would have helped is that this makes 12 mini-quiches. I think they lost sight of the fact that not all muffin tins hold the same number; mine is for 6, so I baked in two batches. I substituted the sausage for a soy-meat replacement, but other than that I made the recipe as stated. I thought these were very satisfying as a breakfast option. I froze most of them and look forward to an easy grab-and-go meal; I may even stuff these into pita pockets to make them even more portable. I also plan to try different veggie and cheese combinations to make my own variations.
—Anonymous, Houston, TX