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Mini Sausage Quiches

 Mini Sausage Quiches
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
48 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1/2 pound bulk hot Italian sausage
  • 2 tablespoons dried minced onion
  • 2 tablespoons minced chives
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 4 eggs, lightly beaten
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/3 cup grated Parmesan cheese
  • Paprika

Directions

  • In a large skillet, brown sausage and onion over medium heat for 4-5
  • minutes or until meat is no longer pink; drain. Stir in chives.
  • On a lightly floured surface, unroll crescent dough into one long
  • rectangle; seal seams and perforations. Cut into 48 pieces. Press
  • onto the bottom and up the sides of greased miniature muffin cups.
  • Fill each with about 2 teaspoons of sausage mixture. In a large bowl,
  • combine the eggs and cheeses. Spoon 2 teaspoonfuls over sausage
  • mixture. Sprinkle with paprika.
  • Bake at 375° for 20-25 minutes or until a knife inserted in the
  • center comes out clean. Cool for 5 minutes before removing from pans
  • to wire racks. Serve warm. Yield: 4 dozen.

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Mini Sausage Quiches (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.