Mini Mushroom-&-Sausage Quiches

Mini Mushroom-&-Sausage Quiches


http://www.eatingwell.com/recipes/mini_mushroom_sausage_quiches.html

From EatingWell: 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.

1 dozen mini quiches
Active Time: 30 minutes
Total Time: 1 hour

Ingredients

•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

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.

Nutrition

Per quiche : 90 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 105 mg Cholesterol; 3 g Carbohydrates; 9 g Protein; 0 g Fiber; 217 mg Sodium; 108 mg Potassium



Exchanges: 1 medium-fat meat



Tips & Notes

•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.

•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.