Sunday, May 13, 2012

Hearty Sausage, Mushroom & Cheddar Mini Quiche

Generally when I make quiche I do the traditional pie plate sized quiche with a pie crust and cut it into slices or if the mood strikes me I’ll make something special like my Potato Crusted Garden Quiche but I’m always trying to neatly freeze leftover slices and as I’m just not a pie crust person I always scrape the filling out of the crust and end up throwing it away.  I wanted to make things easier so I thought that I would make individual crustless mini quiches and they would be super simple to freeze and we’d be able to pull out just as many as we needed when we wanted to enjoy some for breakfast, lunch or dinner.  These mini quiches are delicious and worked out wonderfully for freezing and re-heating.  Once the quiches were fully cooked and cooled I vacuum sealed them in bags using my FoodSaver.  I was then easily able to pull out just the number of quiches I wanted and they were quick to reheat for a fast delicious meal.

IMG_2643eHearty Sausage, Mushroom & Cheddar Mini Quiche (From here)

  • 1-16 oz pkg. Jimmy Dean Regular Flavor Pork Sausage Roll
  • 1 cup fresh chopped mushrooms
  • 1/2 cup chopped green bell pepper
  • 10 eggs
  • 1/4 cup milk
  • 1/4 teaspoon ground black pepper
  • 4 ounces Cheddar cheese, shredded
  • 1/2 cup sliced green onions

Preheat oven to 350°F. Cook sausage, mushrooms and bell pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.  Beat eggs, milk and black pepper in large bowl with wire whisk until well blended. Stir in sausage mixture, cheese, and green onion. Line 2 cupcake pans with 16 foil baking cups sprayed with cooking spray or if not using baking cups spray muffin pan with cooking spray. Spoon mixture evenly into baking cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes before serving.  If freezing, allow quiches to cool completely then seal in Ziplock bags removing as much of the air as possible or use a FoodSaver with the zipper bags.  To reheat, thaw and then heat in the microwave (f used, remove the foil liner before microwaving.)

Enjoy!

4 comments:

  1. Looks gorgeous! I'll have to try it for a special breakfast soon.

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  2. Oh yum! Lisa, I'm definitely making these this week! We're starting our 3rd week of no "white stuff" (flour, sugar, potatoes, etc) - and so this recipe is truly PERFECT! :)

    ReplyDelete
  3. Hi there. This week's Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.

    ReplyDelete
  4. Looks delicious. I am definitely going to try this!

    ReplyDelete

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