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These bite-size quiches are loaded with sausage and cheese, plus their crescent roll bases make preparation a snap. Serve these cute “muffinettes” at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
Nutritional Facts 1 serving (1 each) equals 66 calories, 5 g fat (2 g saturated fat), 27 mg cholesterol, 116 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.
Originally published as Mini Sausage Quiches in Taste of Home October/November 2005, p39
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 12, 2012 by billieboy57
I have always used Martha Stewarts crust recipe when I make mini quiches, there's nothing like home made :-)
Reviewed on Apr. 09, 2012 by PTuttle
Sounds great. Has anyone tried making these in standard size muffin pans? How would that effect baking time? It sure would save time not having to line all those mini muffin cups. Besides my sons are hearty eaters.
Reviewed on Apr. 04, 2012 by Holmescsh
We used about 1/4 Swiss cheese and the rest mozerella and italian mix... awesome. The recipe made 48 minitures and used 2 tubes of cresent dough...thus a 4 star instead of 5.
Reviewed on Apr. 02, 2012 by LYNETTEEH
I made these for a Pampered Chef Fund Raiser party & they were well received! Already have been asked to share the recipe twice! They are delicious! I only used one can of crescent rolls. Lynette H.
Reviewed on Apr. 02, 2012 by loveTOH55
I made this recipe as directed and boy, did I like it. It was easy and delish. I'm sure variations of this recipe would be just as good. The crescent roll crust make's preparation a breeze.
Reviewed on Apr. 02, 2012 by Travlnman02
I thought about the recipe before making these and and others I have eaten in the past and decided to make different types using this resipe. I made this type and also minced ham and brocolli with sharp cheddar, and a vegan one using minced red pepers, brocolli and cauliflower and one using regular ground sausage. I wanted to see which would turn out best so I could make them for a birthday party for my Sister-in-law turning 77 next weekend. They were all great so since there will be about 40 people I'll just make all four. I'm going to make them ahead and freeze them in gallon size freezer bags seperated by wax paper. should work and they will only be frozen for a few days. I should be able to thaw them in the fridge and re-heat in the oven on a baking sheet. The frozen ones I buy work out well and sometimes I just put them in the oven directly from the freezer without thawing. I tracked the cost and found they cost about a third to make versus buying already made. Gonna try gruyere cheese next time also.
Reviewed on Apr. 01, 2012 by marthadack
Why does anyone rate a recipe when they have not even tried it? These are delish, but I would appreciate it if you didn't make it = don't rate it! Thank you.
Reviewed on Mar. 30, 2012 by bonnie_stice
I have not made it yet!
Reviewed on Mar. 30, 2012 by ms.cheesecake
I snagged me a very handsome,single man with these cups but I had a recipe that included pesto and diced tomato.He fell over for these-and me.
Reviewed on Mar. 30, 2012 by sstetzel
I think they would freeze fine. MinniesMum - when you remove the casings from the sausage it crumbles like ground beef. If you were to use a sausage that didn't do that...you'd just dice it up small.
I think they would freeze fine.
MinniesMum - when you remove the casings from the sausage it crumbles like ground beef. If you were to use a sausage that didn't do that...you'd just dice it up small.
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