These bite-size quiches are loaded with sausage and cheese, plus their crescent roll bases make preparation a snap. Serve these cute mini quiches at any brunch or potluck gathering.
What You Need:
(Makes: 4 dozen or 48 mini quiches)
1/2 pound of bulk hot Italian sausage
2 tablespoons of dried minced onion
2 tablespoons of chives, minced
1 tube (8 ounces) of refrigerated crescent rolls
4 eggs, lightly beaten
2 cups (8 ounces) of Swiss cheese, shredded
1 cup (8 ounces) of cottage cheese
1/3 cup of Parmesan cheese, grated
What to Do:
STEP 1) In a large skillet, brown sausage and onion over medium heat for 4 to 5 minutes or until meat is no longer pink; drain. Stir in chives.
STEP 2) 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.
STEP 3) Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoonful’s over sausage mixture. Sprinkle with paprika.
STEP 4) Bake at 375 degrees for 20 to 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.
STEP 5) Happy Holiday & Enjoy!