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Sausage and Swiss Mini Quiches

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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    4 dozen

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

  • Preheat oven to 400°. 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 until a knife inserted in the center comes out clean, 10-12 minutes. Serve warm.
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.
Nutrition Facts
1 quiche: 101 calories, 7g fat (3g saturated fat), 28mg cholesterol, 134mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 3g protein.

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Reviews

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  • ambellybutton
    Oct 13, 2015

    These are tasty but incredibly difficult to work into such small cups--especially with the sausage and Mascarpone, which has some lumps still after combining it with the eggs using a whisk. Maybe try using a standard mixer to get it a smoother and consistent mixture. Anyway, after working the puff pastry into the mini-cups and seeing how little room there was for much else, I switched to standard-size muffin pans, making 24 instead of 48. This was a bit easier to do, but it was still more labor intensive than I prefer.