Sausage and Swiss Mini Quiches |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 48 |
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I created my little heavenly morsels for a holiday party. They were so tasty, adorable that my family and friends ask for them by name. I find the mascarpone makes the quiches extra rich, but you can substitute cream cheese if you like.Lisa Renshaw, Kansas City, Missouri Ingredients:
1 package (17.3 ounces) frozen puff pastry, thawed |
1 package (16 ounces) bulk pork sausage |
4 green onions, finely chopped |
1/2 cup finely chopped sweet red pepper |
1 garlic clove, minced |
4 eggs |
1 carton (8 ounces) mascarpone cheese |
1 teaspoon salt |
1 teaspoon crushed red pepper flakes |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried sage leaves |
1/2 teaspoon dried thyme |
1/4 teaspoon ground mustard |
1/2 cup shredded swiss cheese |
Directions:
1. Roll puff pastry to 1/8-in. thickness. Cut out twenty four 2-1/2-in. circles from each sheet. Press onto the bottoms and up the sides of greased miniature muffin cups.
2. In a large skillet, cook the sausage, onions, red pepper and garlic over medium heat until meat is no longer pink; drain. Spoon into pastry cups.
3. In a small bowl, combine the eggs, Mascarpone cheese, salt, pepper flakes, Worcestershire sauce, sage, thyme and mustard. Spoon over tops and sprinkle with Swiss cheese.
4. Bake at 400° for 10-12 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 4 dozen.
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