Quiche is one of my favorite dishes. The light, fluffy texture of the egg, mingled with the savory flavors of the sausage and cheese, is just heaven to my mouth. One night, while making a large quiche, for some reason, though I had followed the recipe, I was left with way too much filling to fill just one pie, and I was struck with inspiration. Mini-quiches, perfect for a snack, or for my daughter’s bento lunch. It was a hit.
You will need:
3 pie crusts, brought to room temperature
1 onion, finely chopped
2 T butter
6 eggs, beaten
1 1/2 cups half & half
1 lb ground sausage
1 1/2 c cheese of your choice (I used cheddar)
salt and pepper to taste
Prep time: 30 minutes
Bake time: 30 minutes
Yields 24 mini quiches
Preheat oven to 400 degrees. Unroll pie crusts, and cut out circles big enough to fit in muffin tin (treating each muffin part as its own little pie pan). I actually used (don’t laugh) the black bottom part of my SlapChop. It worked perfectly.
Place each little circle into greased muffin tin and set aside (you will need to roll together dough scraps (try to match the thickness of the pie crusts) and cut into circles as well).
In a medium frypan, cook sausage and remove, leaving pan drippings behind. Add in butter and chopped onion, saute until edges of onion pieces are brown, drain off pan fat and butter.
In a medium-large mixing bowl, beat 6 eggs, add in half & half, and 1 1/2 cups of cheese of your choice (I used cheddar). Add in onions and sausage, mix well.
Spoon mix into muffin tin and bake at 400 degrees for 30 minutes or until tops are golden brown and a knife comes out clean when stuck in the center.