Mini Sausage Quiches

My friend and I had a very interesting conversation about quiche. From what I’ve seen in the past, quiche was just a pie crust, filled with eggs, milk, and any other ingredients you wanted to throw in there, and baked. This is essentially what it is. She said someone taught her how to make it years ago, it was this long drawn out process, and the woman used cream cheese, and some other ingredients. I was wondering what she was talking about, but thought it sounded rich and delicious, and now I have Quiche on the brain, I gotta have some. I’ve recently been on a hunt for a rich quiche recipe, and I think I’ve got it! This one is awesome, because they’re mini’s, that’s when you can eat double the portions, because they’re so small (lol!). This will also be a very sophisticated Hors d’ oeuvre to serve at your brunch or dinner party, quiche is very versatile. I think you’re going to like these (wish you could see the picture). When you try it, be sure to let us know how it turns out, and if you made any modifications.



½ c butter or margarine, softened

3 oz cream cheese, softened

1 c all-purpose flour

½ pound loose Italian Sausage

1 c Swiss cheese, shredded

1 tbs snipped fresh chives

2 eggs

1 c half-and-half

¼ tsp salt

Dash cayenne pepper



1. Beat butter and cream cheese in a medium bowl until creamy. Blend in flour; refrigerate 1 hour. Roll in 24 (1-inch) balls; press each into ungreased mini-muffin cup to form pastry shell. Preheat oven to 375ºF.

2. To prepare filling, crumble sausage into a small skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings.

3. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives.

4. Whisk eggs, half-and-half, salt and cayenne until blended; pour into pastry shells.

5. Bake 20-30 minutes or until set. Remove from pans. Serve hot. Refrigerate leftovers.

Tip: Pour mixture into 12 standard 2 ½ inch muffin cups to make larger individual quiches. Serve for breakfast.
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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!