Mini Sausage Quiches Recipe
- 1/2 pound bulk hot Italian sausage
- 2 tablespoons dried minced onion
- 2 tablespoons minced chives
- 1 tube (8 ounces) refrigerated crescent rolls
- 4 large eggs, lightly beaten
- 2 cups (8 ounces) shredded Swiss cheese
- 1 cup (8 ounces) 4% cottage cheese
- 1/3 cup grated Parmesan cheese
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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. If desired, sprinkle with additional minced chives. Serve warm. Yield: 4 dozen.
1 each: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.
Reviews for Mini Sausage Quiches
"These are great!"
"I don't think the calorie count on these could be correct. Even doubling it for using a bigger muffin cup."
"This recipe is tasty. But though it is good, I didn't really think it was worth the extra effort it took to prepare the separate quiches. I'll stick with Bacon Swiss Squares."
"Made in regular muffins tins and got a batch of 16 when I used two cans of crescent dough. I substituted an Italian mix of cheese in the place of Swiss. So good! Will make again!"
"Seems great can't wait to try it!"
"Big hit in our home on Christmas Day! A little tedious, but yummy!"
"I made these for a potluck at work and doubled the recipe. The only change I made was to use ricotta cheese instead of the cottage. Everyone loved them. One word of warning though, since I made so many I had to use both oven racks and unfortunately did not watch them close enough. I ended up burning the entire lower rack, which was not even on the lowest notch. Lesson learned!"
"Sometimes these review things won't let you post without clicking on the stars to rate...this one says "add rating in order to submit". I notice some of you have posted without a rating but it won't allow me to do it. Not sure why. I haven't made these but would do it with mild sausage & don't think I'd like chives. Wondering if Ricotta cheese could replace cottage cheese? Has anyone made these in standard muffin cups instead of mini's and if cooking time is different?"
"These were wonderful but a little too spicy for my 7 year old. Will do regular sausage or half and half next time!"
"We make these all the time- sometimes in regular bread loaf pans and it always turns out great."
"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."
"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."
"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."
"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."
"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."
"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."
"Would ordinary pork sausages work okay in this recipe? Also I presume one has to dice up the sausages."
"I haven't tried it yet. I want to make it for Easter, can you please tell me if you can prepare it ahead of time and freeze it?"
"This sounds great. I'm going to make this weekend - but I will use the sheets of crescent roll dough. No perfs to seal. Instead of Swiss cheese, why not provolone? Goes great with Italian sausage."
"I've got some unused wonton squares in the freezer - I'm going to try this using those instead of the crescent rolls. I love little mini-quiches so this should become another favorite!"
"These are fabulous, I made them for a Church brunch and got outstanding raves."
"This is a wonderful and easy recipe, but there was no way I could get 48 rounds cut from one tube of crescent rolls. I only got 24 rounds. So, a note for this recipe, unless you roll the dough paper thin, you need to get 2- 8oz tubes of crescent rolls."
"can you make these ahead and freeze? beckyadurham?"
"Try monterey jack, cheddar will be fine, not runny....american is processed cheese, so it will be oily"
"My family dislikes swiss cheese. Is there another cheese that would make a good substitution? I'm afraid cheddar would be too runny. Any thoughts on using American?"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.