Mini Sausage and Mushroom Quiches
Elevate your brunch game with these delightful Mini Sausage and Mushroom Quiches, a perfect combination of flaky puff pastry, savory breakfast sausage, and earthy mushrooms. These individual quiches are packed with sautéed onions, garlic, creamy eggs, and gooey cheddar cheese, creating a rich and satisfying bite. Ideal for entertaining or meal prepping, they bake beautifully in a muffin tin for easy portioning and serving. With just 20 minutes of prep time and customizable garnishes like fresh parsley, these quiches are a versatile, crowd-pleasing option that can be enjoyed warm or at room temperature. Perfect for brunch spreads, quick breakfasts, or even snacks, these mini quiches will become a go-to favorite for any occasion!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 250 grams ground breakfast sausage
- 120 grams button mushrooms
- 1 small yellow onion
- 2 cloves garlic
- 4 pieces large eggs
- 120 milliliters heavy cream
- 100 grams shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 1 bottle non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray.
Roll out the puff pastry sheets on a lightly floured surface to slightly thin them out. Cut 12 circles large enough to fit into the muffin tin cups and form a small crust. Press the pastry circles into the muffin cups. Set aside.
In a medium skillet, heat the olive oil over medium heat. Add the ground sausage and cook, breaking it into small crumbles, until fully browned. Remove the sausage with a slotted spoon and set aside, leaving any drippings in the skillet.
Finely dice the onion, mince the garlic, and chop the mushrooms into small pieces. Add the onions to the skillet and sauté for 2 minutes until softened. Stir in the garlic and mushrooms, cooking until the mushrooms release their liquid and it evaporates, about 5 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.
Distribute the cooked sausage, mushroom mixture, and shredded cheddar cheese evenly among the muffin cups lined with pastry.
Carefully pour the egg mixture over the fillings in each cup, filling them just below the rim of the pastry.
Bake in the preheated oven for 20-25 minutes, or until the quiches are puffed and golden, and the filling is set. Let them cool in the tin for 5 minutes before gently running a knife around the edges to release them.
Garnish with chopped parsley, if desired, and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.6 g | 489% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 5970 mg | 260% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.1 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 965 mg | 74% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1567 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
