Recipe Review: Mini Mushroom-&-Sausage Quiches

In an effort to start incorporating some healthy foods into my diet I decided to give these babies a try.  I’m not really a fan of eggs in general, but I do like quiche.  I love mushrooms, which are very healthy for you, so this sounded like a good recipe to try.  (FYI – mushrooms are a good source of B Vitamins and Vitamin D, may promote immune function, are high in antioxidants, and are high in Selenium.  Check out this article.)

Mini Mushroom-&-Sausage Quiches

Mini Mushroom-&-Sausage Quiches

Makes: 4 dozen mini quiche

INGREDIENTS

  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces (I used a half of a ‘roll’ of Jimmy Dean’s hot breakfast sausage which is pork, not turkey)
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • ¼ cup sliced scallions
  • ¼ cup shredded Swiss cheese
  • 1 teaspoon freshly ground black pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk

DIRECTIONS

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

THOUGHTS

  • The flavor of these is good but the texture doesn’t resemble that of other quiche I’ve had.  These are a bit more chewy.  I’m not sure if I’m microwaving them too long or if it’s because the quiche I’ve had in the past is vegetable quiche.
  • I think I would prefer these with a bit more scallion and cheese.
  • I would make these again if I was having a brunch for friends, but I’m not certain I would make them just for me.

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2 responses to “Recipe Review: Mini Mushroom-&-Sausage Quiches

  1. These look really tasty. Thanks for sharing 🙂 I found you via Delicate Construction

    Hilary

  2. Wow these look delicious! I think by mornings end, I might have eaten myself into a coma!
    So yummy! Thanks so much for sharing with us!
    Hugs,
    Patti

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