Introduction
Mini Sausage Quiches are a versatile, “pop-in-your-mouth” favorite that works just as well for a sophisticated brunch as it does for a quick weekday breakfast. By using a savory sausage base and a rich, eggy custard, these mini quiches provide a hearty protein boost in a small package.
Using pre-made pie crust or even wonton wrappers makes these incredibly fast to assemble. They are perfect for freezing and reheating, ensuring you always have a high-quality snack or appetizer ready to go.
Ingredients
- The Crust:
- 1 package (14 oz) Refrigerated Pie Crusts (2 rolls) or 24 Wonton Wrappers
- The Filling:
- 1/2 lb Ground Breakfast Sausage (mild, hot, or sage-flavored)
- 1/2 cup Shredded Sharp Cheddar Cheese
- 2 tablespoons Finely Chopped Green Onions
- The Custard:
- 3 Large Eggs
- 1/2 cup Heavy Cream or Half-and-Half
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
- Pinch of Nutmeg (optional, for a classic French finish)
Equipment Needed
- Mini Muffin Tin (24-cup): Greased thoroughly.
- Skillet: To brown the sausage.
- 2.5-inch Round Cookie Cutter: To cut the pie crust.
- Whisk & Mixing Bowl.
Time & Servings
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Total Time: 45 minutes
- Servings: 24 mini quiches
Step-by-Step Instructions
1. Brown the Sausage
In a skillet over medium-high heat, cook the ground sausage until fully browned and crumbled. Drain the excess grease thoroughly on a paper towel-lined plate. Let it cool slightly.
2. Prepare the Crusts
Preheat your oven to 375°F (190°C). Unroll the pie crusts on a lightly floured surface. Use a 2.5-inch round cutter to cut out 24 circles. Press each circle into the bottom and up the sides of a greased mini muffin cup.
3. Assemble the Fillings
Distribute the browned sausage, shredded cheese, and green onions evenly among the 24 crust-lined cups. You only need about a teaspoon of each per cup.
4. Whisk the Custard
In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined and slightly frothy.
5. Pour and Bake
Carefully pour or ladle the egg mixture into each muffin cup, filling them about 3/4 of the way full. Do not overfill, as the eggs will puff up during baking.
6. Bake to Golden
Bake for 20–25 minutes, or until the filling is set and the crusts are a light golden brown. Let them cool in the pan for 5 minutes before removing.
Tips and Tricks
- Avoid Soggy Bottoms: If you are using a very “wet” meat or adding vegetables like mushrooms, sauté them first to cook out the moisture before adding them to the crust.
- The Wonton Shortcut: For a crispier, lighter shell with less prep, use wonton wrappers instead of pie crust. They fit perfectly into mini muffin tins and get extra crunchy!
- Easy Removal: Run a thin knife around the edge of each quiche if they stick slightly to the tin.
Variations
- Quiche Lorraine Style: Swap the sausage for crispy chopped bacon and use Gruyère cheese instead of Cheddar.
- Veggie Mini Quiches: Omit the sausage and add finely chopped sautéed spinach and crumbled feta cheese.
- Spicy Kick: Use “Hot” breakfast sausage and add a small diced jalapeño to the mixture.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: These freeze beautifully! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They will last for up to 2 months.
- Reheating: Reheat in a 350°F oven for 8–10 minutes (or 12–15 from frozen) to maintain the crispness of the crust. Microwaving is faster but can make the crust soft.
Conclusion
Mini Sausage Quiches are a reliable, crowd-pleasing addition to any recipe repertoire. They offer the richness of a full-sized quiche with the convenience of a bite-sized snack.
Are you planning to serve these at a brunch gathering, or are you looking to stock your freezer for quick breakfasts?