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Sausage and Swiss Mini Quiches Recipe

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

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Sausage and Swiss Mini Quiches Recipe

Prep: 20 min. Bake: 15 min.

Yield: 48 Servings

20 15 35

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

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.
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.
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.
Bake at 400° for 10-12 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 4 dozen.

To Make Ahead: Prepare and bake as directed. Cool completely and freeze in a single layer on a waxed paper-lined baking sheet. Once frozen, package in freezer bags and freeze for up to 1 month. Place frozen quiches on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until heated through.

Nutritional Facts 1 appetizer equals 101 calories, 7 g fat (3 g saturated fat), 28 mg cholesterol, 134 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Sausage and Swiss Mini Quiches in Taste of Home Christmas Annual Annual 2012, p16