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 Eggland's Best Eggs, lightly beaten
- 2 cups (8 ounces) shredded Swiss cheese
- 1 cup (8 ounces) 4% cottage cheese
- 1/3 cup grated Parmesan cheese
- 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Mini Sausage Quiches(24)
Sort By :
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.
I have always used Martha Stewarts crust recipe when I make mini quiches, there's nothing like home made :-)
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Appetizers >
- Baby Shower Recipes >
- Breakfast Egg Recipes >
- Breakfast Meat Recipes >
- Breakfast Recipes >
- Bridal Shower Recipes >
- Brunch Egg Recipes >
- Cheese Recipes >
- Christmas Appetizers >
- Christmas Breakfast Recipes >
- Christmas Brunch Recipes >
- Christmas Recipes >
- Cocktail Party Appetizers >
- Easter Appetizers >
- Easter Breakfast Recipes >
- Easter Brunch Recipes >
- Easter Recipes >
- Egg Recipes >
- Eggs Recipes >
- Finger Food Recipes >
- Finger Foods & Finger Food Recipes >
- Holiday Finger Foods >
- Hors d'oeuvre Recipes >
- Italian Appetizers >
- Italian Breakfast >
- Italian Brunch >
- Italian Recipes >
- Mother's Day Breakfast Recipes >
- New Year's Appetizers >
- New Year's Recipes >
- Party Appetizers >
- Potluck Appetizers >
- Potluck Recipes >
- Quiche >
- Taste of Home Magazine Appetizers >
- Taste of Home Magazine Breakfast >
- Taste of Home Magazine Brunch Recipes >
- Taste of Home Magazine Recipes >