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!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.

Step 6

Distribute the cooked sausage, mushroom mixture, and shredded cheddar cheese evenly among the muffin cups lined with pastry.

Step 7

Carefully pour the egg mixture over the fillings in each cup, filling them just below the rim of the pastry.

Step 8

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.

Step 9

Garnish with chopped parsley, if desired, and serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1188.7 grams (1188.7g)

Amount per serving	% Daily Value*
Calories	4293

Total Fat 381.60g	489%
Saturated Fat 90.10g	451%
Polyunsaturated Fat 1.30g
Cholesterol 1147mg	382%
Sodium 5970mg	260%
Total Carbohydrate 77.70g	28%
Dietary Fiber 5.00g	18%
Total Sugars 7.10g
Protein 91.70g	183%

Vitamin D 160IU	800%
Calcium 965mg	74%
Iron 10mg	56%
Potassium 1567mg	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.

Source of Calories

Fat: 83.5%

Protein: 8.9%

Carbs: 7.6%