Mini Mushroom-&-Sausage Quiches

87 Reviews
From: EatingWell Magazine 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.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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.
  • 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.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 quiche
  • Per serving: 104 calories; 7 g fat(2 g sat); 0 g fiber; 3 g carbohydrates; 8 g protein; 17 mcg folate; 111 mg cholesterol; 2 g sugars; 0 g added sugars; 193 IU vitamin A; 1 mg vitamin C; 64 mg calcium; 1 mg iron; 176 mg sodium; 186 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 medium-fat meat

Reviews 87

February 17, 2016
profile image
By: EatingWell User
Not Bad...Maybe Better without Meat 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. Pros: Easy. Cons: NULL
January 09, 2016
profile image
By: EatingWell User
Utterly incompetent 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. Pros: NULL Cons: Cooking time entirely wrong
February 19, 2013
profile image
By: EatingWell User
Yum 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. Pros: Easy, cheap, had all ingredients on hand Cons: none
October 21, 2012
profile image
By: ashleyadm
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
June 19, 2012
profile image
By: EatingWell User
Portable and delicious 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!! Pros: Tasty, portable Cons: Too peppery
June 09, 2012
profile image
By: EatingWell User
Don't freeze these! I made these the week before I left for a trip. I returned late in the evening with friends who stayed over for breakfast, so I thought these mini quiches would be great. However, although I followed the instructions on individual wrapping and used a paper towel to microwave them, they were embarrassingly awful. The taste was fine, but the texture was so soggy it was like chewing on a sponge. Later, after my guests left, I tried putting the frozen quiches in the oven. But even after 25 minutes at 375, there was still far too much water in them to be satisfactory. So, if you make these DO NOT FREEZE! Pros: Taste is good Cons: Picks up too much moisture when frozen
April 17, 2012
profile image
By: daricelynn
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 Cons: NULL
April 06, 2012
profile image
By: racergal3
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 Cons: NULL
April 03, 2012
profile image
By: EatingWell User
Has anyone prepared the mix and put it in the fridge for the next day? Pros: NULL Cons: NULL