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These crust-less mini quiches are like portable omelets, small and satisfying. Turkey sausage and sautéed mushrooms keep them light and savory. They're also a good finger food for your next cocktail party. Use a good-quality nonstick muffin tin to bake the quiches.
Serves: 1 dozen mini quiches Preparation 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.
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 just begin 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 Facts Per quiche 90 calories 5 g fat (2 g sat, 1 g mono) 105 mg cholesterol 3 g carbohydrate 9 g protein 0 g fiber 217 mg sodium
Posted by HoodiaPharm HungerAway ::
5:22 AM ::
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