I made this recipe on the day of the 2010 Cancer Survivor's walk for all the people who were walking with me. They loved it. It is easy and quick to make. I doubled the recipe and used a miniature muffin pan instead of the standard. Freezes very well. I found it on the foodnetwork.com and I did tweak just a little.
Preheat to 325 degrees. Coat a standard size nonstick muffin tin generously with cooking spray.
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 scallions to the pan and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer to the bowl with the sausage; mix well. Let cool for 5 minutes.
Whisk eggs, pepper and milk in a bowl; add cheese; mix well. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
Bake until the tops are just beginning 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.