Smoked Sausage and Potato Quiches

Submitted by carolinajewel

"From Southern Lady Magazine Sept/Oct 2007"

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 24 mini quiches
• Serves: 12

ingredients

• 1 (30 ounce) bag frozen hash browns, thawed and squeezed dry
• 1⁄4 cup butter, melted
• 4 large eggs, lightly beaten
• 1 cup half-and-half
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 cup smoked sausage, finely chopped
• 1 cup sharp cheddar cheese, finely shredded
• fresh parsley

directions

1. Preheat oven to 425 deg. Spray 2 12 cup muffin pans with no stick spray.
2. Press hash browns into bottom and up sides of muffin cups. Gently brush with melted butter. Bake crusts 20 minutes. Reduce heat to 350 deg.
3. In a medium bowl, whisk together eggs, half and half, dry mustard, salt and pepper, until well combined.
4. Evenly divide sausage and cheese between all prepared crusts. Spoon egg mixture into each crust. bake 15 minutes. Cool in pan 5 minutes before removing.
5. Garnish with fresh parsley, if desired.

Reviews

[GaylaV]

This is a tasty quiche. I would prefer ham or bacon to the sausage but it was good just the same. Be careful not to put the potatoes too thick. I, too, think a little dash of salt before the first cooking of the potatoes would perk them up a bit. Thanks for sharing your recipe. Made for Spring PAC 2008,

 

[Bobtail]

Just great and easy to prepare! I tried to get my hash browns to stay formed up over the edge of the pan, but had no luck. I think this would have looked great in the photo. I am trying to cut back on salt, so I used unsalted butter on the potatoes, but they needed the salt or I could have sprinkled some on them before baking. However even so, these were delicious! Thanks carolinajewel!