Mini Sausage Quiches
CATEGORIES
INGREDIENTS
  • Cooking Time: 30
  • Servings: 24
  • 1/2 Cup butter, softened
  • 3 ozs. cream cheese, softened
  • 1 Cup flour
  • 1/2 lb. Italian Sausage
  • 1 Cup (4 ozs.) shredded cheese
  • 1 Tbls. fresh chives
  • 2 eggs
  • 1 Cup half-and-half
  • 1/4 tsp. salt
DIRECTIONS
  1. 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 degrees. To prepare filling, crumble sausage into small skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Sprinkle chives. Whisk eggs, half-and-half and salt until blended; pour into pastry shells. Bake 20 - 30 minutes or until set. Remove from pans. Serve hot. Refrigerate leftovers.
  2. Yield: 24 appetizers.
RECIPE BACKSTORY
Serving suggestion: Pour mixture into 12 standard 2 1/2-inch muffin cups to make larger individual quiches.