Since the recipe makes one dozen mini-quiches, you should use a regular muffin pan. That's a good portion for a small meal -- the mini-muffin pan would make better appetizers.
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.
86 Reviews for Mini Mushroom-&-Sausage Quiches
i'm a little uneasy about portion control since the recipe doesn't specify exactly how much egg mixture should be in each well of the muffin tin, not just "split equally". and are we talking MINI muffin tin? regular size muffin tin?
seems like nutritional info is guess work if you don't know the measurable serving size...
did i miss it somewhere in the recipe? help!
p.s. i'm type 2 diabetic and have to have exact measurements...
I THOUGHT THESE WERE WONDERFUL, AND SO EASY AND QUICK. I MADE THEM AT WORK AND THEY WERE A BIG SUCCESS.
JEN, WATSEKA, IL.
I thought these were wonderful. My husband and I both scoot out the door pretty early, so mornings tend to be hectic and it's hard to get a nutricious and tasty breakfast before we're on the move. With the ability to make these ahead and freeze them, these mini-quiches were an instant hit!
I too did some switching of ingredients based on what was on hand. I used red bell pepper instead of mushrooms, fresh grated gruyere cheese, and only had 2% milk so I used less than 1 cup. Very tasty! Will make again.
Dawn, Richmond, VA