Mini Sausage Quiches Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Cream cheese | 3 Ounce, softened | |
| All purpose flour | 1 Cup (16 tbs) | |
| Italian sausage | 1/2 pound | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Snipped chives | 1 Tablespoon | |
| Eggs | 2 | |
| Half and Half | 1 Cup (16 tbs) | |
| Salt | 1 /4 Teaspoon | |
| Cayenne pepper | 1 Dash |
Directions
Beat butter and cream cheese in medium bowl until creamy.
Blend in flour; refrigerate 1 hour.
Roll into 24 (1-inch) balls; press each into ungreased mini-muffin cup to form pastry shell.
Preheat oven to 375°F. To prepare filling, crumble sausage into small skillet.
Cook over medium heat until browned, stirring occasionally.
Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives.
Whisk eggs, half-and-half, salt and cayenne until blended; pour into pastry shells.
Bake 20 to 30 minutes or until set.
Remove from pans.
Serve hot. Refrigerate leftovers.
Blend in flour; refrigerate 1 hour.
Roll into 24 (1-inch) balls; press each into ungreased mini-muffin cup to form pastry shell.
Preheat oven to 375°F. To prepare filling, crumble sausage into small skillet.
Cook over medium heat until browned, stirring occasionally.
Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives.
Whisk eggs, half-and-half, salt and cayenne until blended; pour into pastry shells.
Bake 20 to 30 minutes or until set.
Remove from pans.
Serve hot. Refrigerate leftovers.
Chef
