Mini Mushroom-&-Sausage Quiches

I make this all the time and put my own spin on the ingredients including adding different flavored cheeses. I'm never disappointed. But do spray the muffin tins.

I make this all the time and put my own spin on the ingredients including adding different flavored cheeses. I'm never disappointed. But do spray the muffin tins.

Great idea....However, 2% or whole milk will give it fluffiness. Egg whites are not needed. Use a little melted butter in the cups for richer taste.

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Great recipe! I make some modifications by making a few with vegetables and cheese and a few with vegetables, cheese and chopped ham or bacon. I use 3-4 tablespoons of whipping cream in place of milk. I make them ahead of time so I don't have to fuss with fixing my breakfast every morning before work.

Ok, after reading the reviews of the quiches ending up soggy, I did alter a few of the portions the recipe called for. First off, the biggest problem maker is the amount of milk this recipe calls for! An entire cup of milk is simply too much. Use 3 tablespoons instead! I also used 4 whole eggs (instead of 5) and 3 egg whites. When cooking the mushrooms, really make sure you cook them until all the water is absorbed (this too will help with the soggyness). Also, add a dash of salt while cooking them to help with absorbing the water. I filled each muffin cup 3/4 full of the egg mixture and 2 tablespoons of the sausage mixture! The muffin cups were filled to the very top and then topped with a little more shredded swiss (parmesan will also work) They will spill a bit over when baking but nothing you can't trim with a butter knife (and eat)! BAKING: 325 degrees is way too low and 25 minutes-not enough! I baked at 350 for 45 minutes. Quiches were fully cooked, nice and crispy golden crust all over and not to mention delicious! I think i'll try hot turkey breakfast sausage next time for a little more spice! Hope this helps everyone!

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Good base -- made changes 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! Pros: Very low calorie for the taste. Recipe easily adaptable (with modifications) Cons: Milk needs to be red

Yummy stuff I love these mini quiches. I serve them as appetizers for parties and for brunch or breakfast. I use a very low fat chicken Italian sausage and they are always a hit. Pros: Makes a lot, refrigerate leftover and eat for breakfast

Easy and tasty These were very easy to pull together. The flavor combination was great, and I can see enhancing it with herbs or trading out other veggies, cheeses, or meats. Very versatile. Pros: Fast, simple ingredients, tasty

Easy and tastyThese were very easy to pull together. The flavor combination was great, and I can see enhancing it with herbs or trading out other veggies, cheeses, or meats. Very versatile.Pros: Fast, simple ingredients, tasty

A God Send!!!!This is my last weekend of freedom before I return to work, so I will be making this recipe again. I used this recipe for the past 2 years while I was in grad school and it really was fabulous. I don't really want to eat frozen processed foods, so this is great. The mini quiches freeze well, so you can make them ahead of time. I would throw one in the microwave and pair it with an english muffin and a banana. VERY GOOD!!!!Pros: It's simple, yummy and good for you

A God Send!!!! This is my last weekend of freedom before I return to work, so I will be making this recipe again. I used this recipe for the past 2 years while I was in grad school and it really was fabulous. I don't really want to eat frozen processed foods, so this is great. The mini quiches freeze well, so you can make them ahead of time. I would throw one in the microwave and pair it with an english muffin and a banana. VERY GOOD!!!! Pros: It's simple, yummy and good for you

Very Good.Perhaps a better name for these would be "Individual sausage-mushroom quiches" instead of "mini" since they are cooked in a normal size cupcake pan. Having said that, I did have to cook my quiches longer than the 25 minutes--more like 37 minutes and that is after I changed the heat source to my convection oven at the 25 minute mark. These were very tasty and I think will be fun to experiment with using different ingredients. This will now become my "go to" recipe for Christmas morning eggs.

Very Good. Perhaps a better name for these would be "Individual sausage-mushroom quiches" instead of "mini" since they are cooked in a normal size cupcake pan. Having said that, I did have to cook my quiches longer than the 25 minutes--more like 37 minutes and that is after I changed the heat source to my convection oven at the 25 minute mark. These were very tasty and I think will be fun to experiment with using different ingredients. This will now become my "go to" recipe for Christmas morning eggs.

Pretty good and easy I have been taking them to work and having one with toast every morning.

Delicious! These were absolutely delicious. I made them using pre-cooked Jimmy Dean turkey sausage (I sauteed them and chopped them up) but I did have to cook them a little longer. I now have breakfast for the next few days. I can't wait to try these with other ingredients. Pros: Easy

great for on the go I work very early hours and by the time my meal break rolls around, its hardly 9 am. i make a dozen on the weekend and have my food for the work week. i added quartered cherry tomatoes and sliced ham. Pros: super easy, very portable, healthy!

I made them with eggbeaters and green peppers. I only used 1/2 cup of skim milk and did not have any problems with them being watery or sticking to the pan. Added cajun seasoning!

Could a lighter version been made of this by using egg beater in place of the 5 eggs?

My husband and I really like these. They did come out a touch watery, but not enough that it mattered. They did stick to a well-sprayed regular tin, so, will make sure to use 'papers' next time. The recipe makes 12 mini QUICHES--the batter is not poured into mini MUFFIN tins. Just recipe quantities should be a cue. Also, substituting pork sausage and cheddar cheese is going to change the composition--each is naturally 'greasier' than its called-for recipe counterpart and is going to affect the final results. I had no problem with these, and, will definitely 'keep' it.

These were very good. My sister, who doesn't like turkey sausages, enjoyed them.

These were very good. My sister, who doesn't like turkey sausages, enjoyed them.

Found them mushy and eggy. Will be making them again soon and I'm planning on using three eggs and two whites and Pam with flour instead of the regular non-stick.

I'm so excited to have found this recipe! I don't eat cereal and I get tired of cooking an egg each morning. These are great to grab and go. I made the first batch with spinach and cheddar instead of mushrooms and swiss, then got really creative with another (less healthy) batch. I added frozen hash browns to a few, added hot sauce to a few others, and played around with different kinds of shredded cheeses. Also, because I'm lactose intolerant (and because there were comments about them turning out watery), I omitted the milk entirely. They still turned out fluffy and beautiful. I can't wait to make more. I'm going to try turkey chorizo and salsa, ham and cheddar, and perhaps turkey pepperoni and mozerlla with a touch of tomato sauce.

I made these this morning, altho' I used pork sausage, 8 medium eggs along with the yolks, cheddar cheese. Those are things I changed...since I had these ingredients. When I calculated the calories, it came to 118 per muffin. I used a very good muffin pan and still they stuck just a little,but not bad at all. The recipe is very good.

I made these this morning, altho' I used pork sausage, 8 medium eggs along with the yolks, cheddar cheese. Those are things I changed...since I had these ingredients. When I calculated the calories, it came to 118 per muffin. I used a very good muffin pan and still they stuck just a little,but not bad at all. The recipe is very good.

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!

These were pretty good when fresh or refrigerated, but when I froze them, as the tip suggests, I found they were very spongy out of the microwave. Really unappetizing texture -- will probably throw the rest away. Might make them again but certainly wouldn't freeze them. Elizabeth