Prep 15 mins
Cook 10 mins
Got these off another recipe site. These are great to serve at a brunch, shower, or for a Valentine's breakfast for that special someone. DH loves Quiche and I make it quite often so who says real men don't eat Quiche? The filling is good in a standard 9" pie shell or pre-made puff pastry tart shells, for those with phyllo-obia.
- 1 sheet frozen puff pastry, thawed but unfolded
- 1⁄2 lb bulk pork country sausage
- 1⁄4 cup finely minced onion
- 1⁄4 cup finely diced red sweet bell pepper
- 1 finely minced garlic clove
- 4 ounces cream cheese, at room temperature (1/2 large block)
- 1⁄8 teaspoon mustard powder
- 1⁄4 teaspoon ground sage
- 1⁄4 teaspoon ground thyme
- 1⁄4 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1 dash hot sauce, to taste
- 1 dash Worcestershire sauce
- 2 -3 eggs
- shredded gruyere or swiss cheese
- Preheat oven to 400 degrees F. Grease mini-muffin pans.
- On a lightly floured board, place unfolded thawed 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.
- Gently saute sausage, 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, thyme, onion powder, salt, hot sauce, and Worcestershire 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 Gruyere or Swiss cheese.
- Bake 10-12 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.
- The filling is good in a standard 9" pie shell or pre-made puff pastry tart shells.
very nice if substitute venison sausage as well
Made as is for my toddler's lunch box. I like that I can easily customize this to use what ever veggies I have on hand...