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Mini Quiche
Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of the more typical pie crust. Eggs and cream were added to bacon and baked in the brioche shell. Ingredients
- ½ cup unsalted butter, softened
- 3 oz cream cheese, softened
- 1 cup all-purpose flour
- ½ lb ground Italian sausage (regular ground sausage is fine)
- 1 cup shredded Swiss cheese
- 1 tbsp snipped fresh chives
- 2 eggs
- 1 cup half-and-half
- ¼ tsp kosher salt
- Dash of cayenne pepper
Directions
- Beat butter and cream cheese in medium bowl until creamy. Blend in flour; refrigerate 1 hour. Roll into 24 (1 inch) balls; press into an ungreased mini-muffin cup to form a pastry shell. Preheat oven to 350°. To prepare filling, crumble sausage into a small skillet. Cook over medium heat until brown, stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives. Whisk eggs, half-and-half, salt and cayenne until blended; pour into pastry shells. Bake 20 to 30- minutes or until set. Remove from pans. Serve hot. Refrigerate leftovers.
- * If you don't want sausage you can add bacon or ham even various veggies...Possibilities are endless!
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