Quiche Me! Mini Sausage Quiches
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
1 sheet frozen puff pastry, thawed and unfolded
1/2 lb bulk pork country sausage, hot or mild
1/4 cup finely minced onion
1/4 cup finely diced mini sweet peppers
1 clove finely minced garlic
4 oz. cream cheese (1/2 large block) at room temperature
1/8 teaspoon dry mustard powder
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/4 teaspoon onion powder
1/2 teaspoon salt
Dash of hot sauce to taste (we reccomend Bailey Farm’s Hot Sauce!)
Dash Worcestershire sauce
Shredded Gruyere or Swiss cheese
Preheat oven to 400 degrees F. Grease mini-muffin pans.
On a lightly floured board, place unfolded thawed pastry sheet and roll out into a rectangle 12 x 14 inches and about 1/8 inch thick. Using a 2 1/2 inch biscuit cutter, cut 24 rounds. Fit rounds into mini-muffin cups.
Gently saute sausage, onion, mini peppers, and garlic together until meat is no longer pink, breaking it up as you go. Drain off fat and cool to room temperature. Place 1/2 to 1 tablespoon of the sausage mixture into each pastry cup.
Blend cream cheese, dry mustard, sage, thyme, onion powder, salt, hot sauce, and Worcestershire sauce until smooth. Beat in eggs, one at a time, just until incorporated.
Spoon egg and cheese mixture over sausage in each cup. Top with a sprinkling of Gruyere or Swiss cheese.
Bake 10 minutes until puffed and golden. Serve warm.
May be baked ahead and frozen. Reheat in a 350 degree oven for 15 to 20 minutes. Makes 24 mini-quiches.