Mini Mushroom-and-Sausage Quiches

By Ellie

12 Person

60 Minutes

104 Calories

These crustless mini quiches are like portable omelets. Turkey sausage and sautéed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.

Ingredients

1 cup 1% milk
3 egg whites
5 eggs
1 tsp. freshly ground pepper
¼ cup shredded Swiss cheese
¼ cup sliced scallions
8 oz. mushrooms, sliced
1 tsp. extra-virgin olive oil
8 oz. turkey breakfast sausage, removed from casing and crumbled into small pieces

Method

01

Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
02

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.
03

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.
04

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.
05

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.
06

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.

Related Tags

Mini Mushroom-and-Sausage Quiches

4.7

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Calorie 104 Kcal
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

1 cup 1% milk

3 egg whites

5 eggs

1 tsp. freshly ground pepper

¼ cup shredded Swiss cheese

¼ cup sliced scallions

8 oz. mushrooms, sliced

1 tsp. extra-virgin olive oil

8 oz. turkey breakfast sausage, removed from casing and crumbled into small pieces

03 Method

Step 1

Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).

Step 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.

Step 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.

Step 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.

Step 5

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.

Step 6

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.

04 Author