Mini Sausage Quiches
Preparation time: 30 minutes
Chill time: 1 hour
Cooking time: 20 to 30 minutes
Yield: 48 appetizers
2 sticks (1 cup) butter, softened
6 ounces cream cheese, softened
2 cups flour
1 pound bulk Italian-flavored sausage
2 cups (8 ounces) shredded Swiss cheese
2 tablespoons snipped fresh chives
4 large eggs
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1. Preheat the oven to 375 degrees F.
2. Beat the butter and cream cheese in a bowl until creamy.
3. Slowly blend in the flour. Cover and refrigerate the dough for 1 hour.
4. Remove the dough from the refrigerator and roll it into 48 1-inch balls.
5. Place each ball into a greased mini muffin cup. Press the dough into the bottom and up the sides. Set the pan aside.
6. In a large frying pan, crumble the sausage and cook until it's done, stirring occasionally. Break up large pieces. Drain off the excess grease.
7. Evenly distribute the sausage, and then the cheese and chives, among the dough-lined muffin cups.
8. In a medium bowl, whisk the eggs, half-and-half, salt, and pepper until well blended.
9. Spoon some egg mixture into each cup, making sure that you don't overfill the cups.
10. Bake for 20 to 30 minutes or until just set. Do not overcook. Carefully remove the mini quiches and serve warm.
