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Mini Sausage Quiches - recipe
This is the result of Brew needing recipes for her mini muffin pan. ZOMFG.
Ingredients
1/2 C butter or margarine, softened
3 oz cream cheese, softened
1 C all-purpose flour
1/2 pound Bob Evans Farms Italian Roll Sausage (or some other brand - this is from a brand name cookbook so there ya go)
1 C (4 oz) shredded Swiss cheese (mozz works well too)
1 t snipped fresh chives (not gonna lie, I leave these out)
2 eggs (the recipe doesn't say, but I use large)
1 C half-and-half
1/4 t salt
dash Cayenne pepper
Directions
1. Beat butter and cream cheese in medium bowl until creamy. Blend in flour, refrigerate 1 h. (or overnight, if you want to make it in advance)
2. Roll dough into 24 1-inch balls; press into ungreased mini muffin cup to form pastry shell (NB: can instead make 12 regular muffin cups)
3. Preheat oven to 375 oC
4. Crumble sausage into small skillet and cook over medium heat until browned. Drain fat. Sprinkle evenly into pastry shells, then sprinkle evenly with cheese and chives.
5. Whisk eggs, half-and-half, and Cayenne pepper until blended; pour into pastry shells.
6. Bake 20 to 30 minutes or until set. Remove from pans, and serve hot. Refrigerate leftovers.
Enjoy!
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