Mini Mushroom And Sausage Quiches Recipes

MINI SAUSAGE QUICHES

Steps:

• In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

JIMMY DEAN HEARTY SAUSAGE MINI QUICHES

Steps:

• Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
• Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

MINI MUSHROOM-SAUSAGE QUICHES

Steps:

• 1. Preheat to 325 degrees. Coat a standard size 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.
• 3. Add oil to the pan. Add mushrooms and scallions to the pan and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer to the bowl with the sausage; mix well. Let cool for 5 minutes.
• 4. Whisk eggs, pepper and milk in a bowl; add cheese; mix well. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
• 5. 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.

MINI SAUSAGE AND MUSHROOM QUICHES

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.

SAUSAGE MUSHROOM QUICHE

Steps:

• In a large bowl, combine the sausage, cheese, mushrooms, green pepper and onion; sprinkle into pastry shell. In a small bowl, combine the eggs, cream, mustard, salt and pepper; pour over sausage mixture., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

MINI QUICHE (ANY FLAVOR!)

Steps:

• I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
• In a large bowl with a handheld or stand mixer fitted with a whisk attachment- or simply using a whisk and mixing bowl- beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
• Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
• Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You'll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it's at room temperature. You'll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
• Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
• Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
• Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
• Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

SAUSAGE MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
• Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
• In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
• Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

PETITE SAUSAGE QUICHES

Steps:

• Preheat oven to 375°. Beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into 36 balls; press onto the bottom and up the sides of greased miniature muffin cups., In a large skillet, cook sausage over medium heat until no longer pink; drain and crumble. Sprinkle sausage, Swiss cheese and chives into muffin cups. Beat egg, cream, salt and pepper until blended; pour into shells. , Bake until browned, 28-30 minutes (for a browner bottom crust, bake on a lower rack). Serve warm.

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