Best 2 Mini Mushroom And Sausage Quiches Recipes
Are you craving a delectable and satisfying dish that combines the earthy flavors of mushrooms with the savory richness of sausage, all wrapped in a golden-brown, flaky crust? Look no further than mini mushroom and sausage quiches! These individual-sized quiches are a delightful blend of flavors and textures, perfect for any occasion. With their creamy, custard-like filling packed with tender mushrooms, juicy sausage, and a medley of herbs, these quiches are sure to tantalize your taste buds. Whether you're hosting a brunch, planning a light lunch, or looking for an elegant appetizer, these mini mushroom and sausage quiches will steal the show.
Check out the recipes below so you can choose the best recipe for yourself!
MINI SAUSAGE AND MUSHROOM QUICHES
Use spicy or mild sausages for this, I made this using small breakfast sausages with casings removed in place of the Italian sausages and added in some cayenne pepper to the sausage mixture.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h25m
Yield 12 quiches
Number Of Ingredients 13
Steps:
- Set oven to 325 degrees (oven rack set to second-lowest position).
- Generously spray 12 regular-size muffin tins with cooking spray.
- Heat oil in a large skillet over medium heat.
- Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.
- Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
- Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.
- In a bowl whisk eggs, egg whites and half and half cream together until blended.
- Divide the egg mixture between each muffin tin.
- Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
- Bake for about 25 minutes or until the tops are just beginning to brown.
- Let cool for 5 minutes in the tins.
- Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
- Turn upright and let cool.
MINI MUSHROOM-AND-SAUSAGE QUICHES
Steps:
- Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip). 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. 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. 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. 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
Tips:
- For a vegetarian option, omit the sausage and add more mushrooms or roasted vegetables.
- If you don't have mini quiche pans, you can use a regular muffin tin.
- To make sure the quiche is cooked through, insert a toothpick into the center. If it comes out clean, the quiche is done.
- Quiches can be served hot or cold, so they're perfect for a quick and easy breakfast, lunch, or dinner.
Conclusion:
Mini mushroom and sausage quiches are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give these quiches a try!
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