We all know that breakfast is the most important meal of the day, but during this stretch of the year, who has the time? It seems like every day with shopping and errands to do, packages to mail, play rehearsals or choir practice, we’re on the run.
Rather than skip the morning repast or grab a sugary snack, I’m trying to stock some quick and easy things to eat on the go. Apples, bananas, whole grain muffins or granola bars.
When I tested the recipe for Individual Mushroom and Sausage Quiche, they were an instant hit. These savory and delicious individual bites are like a portable omelet. Easy to prepare, they will store well in the refrigerator for several days, or even in the freezer. They can be popped in the microwave, or packed to go and enjoyed at room temperature.
With an egg and milk base thickened with cheese, these mini quiches offer lots of creativity for the adventuresome cook; finely chopped red and green pepper with goat cheese and bacon bits, grated carrots with sage, onion and cheddar, sautéed spinach or kale with smoked turkey and feta.
Suddenly my refrigerator filled with leftovers has become a quiche factory …. so many breakfast opportunities, so little time!
Cheryl Wixson lives and cooks in Stonington. She welcomes food-related questions and comments at [email protected].
Individual Mushroom & Sausage Quiche
Makes 12 quiches
8 oz. sausage
8 oz. mushrooms, finely chopped
¼ cup finely chopped scallions or chives
¼ cup shredded Swiss or Cheddar cheese
sea salt and fresh pepper to taste
1 cup milk
Preheat the oven to 325 degrees F. Grease a 12-cup muffin tin.
Remove the casing from the sausage and crumble into a fry pan. Cook over medium heat until done. Remove the sausage from the pan and drain on paper towels.
Turn into a medium bowl. Drain all but 1 tablespoon of fat from the pan. Add the chopped mushrooms and cook until golden and brown, stirring frequently. Add to the cooked sausage. Stir in the scallions or chives and the cheese.
Divide the sausage-mushroom mixture evenly among the prepared muffin cups.
In another bowl, whisk together the eggs and milk. Season to taste with sea salt and fresh pepper. Pour the egg mixture into the muffin pan. Bake until the eggs are set and the tops are just starting to brown.
Remove from the oven and let the pan cool on a rack for 5 minutes. Transfer the rack to the top of the pan and flip the pan over to remove the quiches. Turn upright and let cool completely.
Serve warm or at room temperature. To store, wrap each quiche individually or store in a tightly sealed container.
Nutritional analysis per quiche: 90 calories, 9 grams protein, 3 grams carbohydrates, 5 grams fat, (0 grams trans fat), 217 mg. sodium, less than 1 gram fiber.