Mini Sausage Quiche

Mini Sausage Quiche


1 sheet frozen puff pastry, thawed but unfolded
1/2 pound bulk EH Pawkies
1/4 cup finely minced red onion
1/4 cup finely diced sweet red bell pepper
1 clove finely minced garlic
4 ounces cream cheese (1/2 large block), at room temperature
1/8 tsp dry mustard powder
1/4 tsp ground sage
1/4 tsp onion powder
1/2 tsp salt
Dash of hot sauce, to taste
Dash Worcestershire sauce
2 eggs
Shredded Swiss/edam cheese


Preheat oven to 400 degrees F. Grease mini-muffin pans.

On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle 12 x 14 inches and about 1/8-inch thick. Using a 2-1/2-inch biscuit cutter, cut 24 rounds. Fit rounds into mini-muffin cups or small sized ramekins.

Gently saute sausage, sweet onion, red bell pepper, and garlic together until meat is no longer pink, breaking it up as you go. Drain off fat and cool to room temperature. Place 1/2 to 1 tablespoon sausage mixture into each pastry cup. Blend cream cheese, dry mustard, sage, onion powder, salt, hot sauce, and Wocestershire sauce until smooth. Beat in eggs, one at a time, just until incorporated. Spoon egg and cheese mixture over sausage in each cup. Top with a sprinkling of Swiss cheese.

Bake 10 minutes until puffed and golden. Serve warm.

May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes.