Mini Sausage Quiches [UPDATED]Published 11:41am Friday, February 1, 2013 Updated 11:46am Friday, February 1, 2013
I had the pleasure of spending Christmas Eve at the home of some dear friends – Linette and Dan Hanson. Besides some delicious homemade lasagna – Linette had made these great little mini quiches. They were both delicious and cute! Thanks for letting me shoot a photo and sharing the recipe, Linette!
Which reminds me – this food blog is by no means “exclusive”. If you make some great food – it doesn’t have to be fancy or hard – simply shoot a photo and send it along with a recipe to me. I’ll post for you! Be sure to include a few lines about the recipe and anything special! You can send to me at firstname.lastname@example.org.
Mini Sausage Quiches
24-48 Servings (regular size or mini muffin pans)
Prep: 25 min. Bake: 20 min.
- 1/2 pound bulk hot Italian sausage
- 2 tablespoons dried minced onion
- 2 tablespoons minced chives
- 1 tube (8 ounces) refrigerated crescent rolls
- 4 eggs, lightly beaten
- 2 cups (8 ounces) shredded Swiss cheese
- 1 cup (8 ounces) 4% cottage cheese
- 1/3 cup grated Parmesan cheese
- In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives.
- On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations.
- Cut into 24 pieces (Linette used regular muffin size pans – 48 pieces if you are using mini muffin tins.)
- Press onto the bottom and up the sides of greased muffin cups.
- Fill each with about two tablespoons of sausage mixture.
- In a large bowl, combine the eggs and cheeses. Spoon over sausage mixture until about 1/2 full. Sprinkle with paprika.
- Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
- Yield: 2 dozen muffin size or 48 minis.