Italian Sausage Quiche Cups |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Flavorful Italian sausage and onion topped with a cloud of creamy cheesy quiche flavored with basil and surrounded by a buttery biscuit crust. The sriracha is optional because it is a 7th contest ingredient, it does tie in well with the Swiss cheese and basil. I wanted to add sun-dried tomatoes but I didn't have any on hand- if you would like to add about 2tbsp of them minced to the quiche, I don't mind. Alternatively, diced fresh tomatoes might be nice sprinkled on top. I also thought of mixing the cooked sausage and onion into the quiche mix. There's just not enough time to try all of the variations but I don't mind if you do. :D. Ingredients:
4 ounces italian sausage, ground (mild or hot) |
1/4 cup sweet onion, diced |
1 garlic clove, minced |
8 ounces neufchatel cheese |
2 large eggs |
2 tablespoons half-and-half |
3/4 cup swiss cheese, shredded |
2 tablespoons fresh basil, chopped |
1 -2 teaspoon hot chili sauce, sriracha (optional if you like heat) |
1 (12 ounce) can pillsbury golden layers refrigerated flaky original biscuits |
Directions:
1. Preheat oven to 375°F Lightly grease 10 muffin cups.
2. Break up Italian sausage into small crumbles and brown with onion in a frying pan. Add garlic the last couple minutes of cooking time. Dab up as much grease as you can with paper towels.
3. In a medium bowl, cream neufchatel. Beat in eggs and half and half.
4. Stir in Swiss cheese, basil and sriracha, if using.
5. Place one biscuit in each of the 10 greased muffin cups and press them so that they are molded to the whole cup.
6. Spoon about 1tbsp of the sausage mixture into each crust.
7. Top with quiche mix.
8. Bake for 20-25 minutes until the quiche is set.
9. Serve hot.
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