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.

Makes 1 dozen mini quiches

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

NUTRITION INFORMATION: Per quiche: 90 calories; 5 g fat (2 g sat, 1 g mono); 105 mg cholesterol; 3 g carbohydrate; 9 g protein; 0 g fiber; 217 mg sodium.

TIP: A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.

MAKE AHEAD TIP: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

RELATED RECIPES: Real-Man Quiche | Sunday Sausage Strata | Ham, Gruyere & Spinach Bread Pudding | Mexican Potato Omelet | Scrambled Egg with Tofu

This recipe made more than 24 mini quiches and they weren't very good.

Jane

I made these quiches from the recipe in Eating Well, April/May 2005. I found them to be nutritious and tasty (unusual, in my opinion, for something that's good for you). They can be frozen and then popped in the micro for a breakfast on the go. BTW, the Apricot-Walnut Cereal Bars ihn the same issue were really good. I've passed both recipes on to friends. Thank you.

Anonymous, Shingletown, CA

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

These are fabulous! I make 2 dozen at a time. They keep in the refrigerator and pop into the microwave for breakfast and lunch. I like to use the flavored turkey sausage.

Anonymous, New Canaan, CT

I love pepper, but I would cut the amount of pepper in half.

Anonymous, Cohasset, MA

These were excellent and a great alternative for breakfast. In regard to the comments about the recipe making more than 12 "Mini Quiches". I don't believe the recipe specifies that these are "mini" muffins. They are supposed to be regular muffin-sized. I think there is confusion from the name of the recipe. Think of a regular quiche as compared to a mini version.

Anonymous, Rockllin, CA

Delicious, great for my potluck offering. I like that fact that they are crustless. HOWEVER, the recipe made many more than 12 mini quiche. My pan holds 24 and there was leftover material.

Anonymous, Portland, OR

This one was really good! I did change the swiss (not a family favorite around here) to sharp white cheddar, and left out half of the pepper and they were great. Spray the pans very well so they come out of the pan and look pretty. I took them to a work potluck and they were gone in 60 seconds!

Anonymous, NJ