Mini Party Quiches!

These "Mini Party Quiches" are yummy little bites of sausage and cheese quiche baked in a cream cheese crust!  They are so good and really very easy!  They are perfect for parties, wedding or baby showers, graduation parties, teas, or wedding receptions!

They are also good to make up and freeze part of them to keep on hand for a quick breakfast on the go!  Just pop them in the microwave or oven and warm them up.  They heat back up real well.  

Here is what you will need for these:

Crust

1 cup butter softened

6 ounces cream cheese, softened

2 cups all purpose flour

1/4 tsp. salt

Filling

8 oz breakfast sausage

3/4 cup shredded Swiss cheese

1/2 cup shredded Parmesan cheese

3 green onions, sliced thin including some of the green blades

3 eggs

1 cup half and half cream

1/4 tsp. black pepper

1/4 tsp. salt

dash of hot sauce (I used Tabasco, but if you used hot sausage you can omit this)

In a mixing bowl beat the cream cheese and butter together, gradually beat in the flour and salt.  If the dough seems too stick add just a little more flour.  Shape into a large ball in the bowl.  Cover the bowl and refrigerate while you make the filling.  This is a sticky dough and works better if it's really cold.

Brown the sausage over medium high heat.  Drain any excess grease.  

When the dough is cold, after about 30 minutes to an hour, remove to make the crusts.  Spray 36 mini muffin tins with nonstick baking spray.  Take out about a tablespoon of dough for each crust and roll it into a ball.  Press the ball into the mini muffin tin working it up the sides of the tin.  Make it thin enough to leave room for the filling.  

When you have made the crusts, fill each one with sausage, Swiss cheese, and Parmesan cheese dividing it all evenly between the 36 muffin tins.   

In a bowl, whisk the eggs and cream together.  Add in the black pepper, salt and dash of hot sauce.  

Pour the egg filling evenly over the sausage and cheese in each tin.   

Place in a preheated 375 degree oven for 17 - 20 minutes or until the top is slightly browned.

Cornbread Quiche!

This is a recipe that is the result of a request made by one of our regular "Sweet Tea and Cornbread" readers.  He asked for a  'breakfasty' recipe using cornbread.  At first, I was a little stumped, but after thinking about it for a day or two, I decided to do a 'cornbread quiche'.  We love quiche at our house, but I had never used cornbread in one before.  But, when you think about it, why not?  We ate this for dinner, but it would be great for a late breakfast, lunch or brunch.   Here is what you will need:
Ingredients:
1 lb breakfast sausage  (you could also use chopped ham or bacon)
1 box Jiffy cornbread mix
1/2 cup chopped onion
4 eggs, beaten
1/2 cup half and half
1 can creamed corn
1 cup sour cream
1/2 stick butter, melted
1 cup shredded cheddar cheese
1/2 cup grated asiago or Parmesan cheese
1 Tbs. sugar
dash of salt
dash of garlic powder
a few drops of Tabasco sauce

Brown the sausage and chopped onion. Drain when browned.

I used this smokehouse sausage made by my favorite sausage maker, Purnell's.  I don't know if this is a new product on the market, but it's new here and I love smoked sausage.  You can also use regular breakfast sausage (try Purnell's if you can get it), chopped ham or even bacon would be great!

Mix all of the other ingredients except the cheeses...Jiffy cornbread mix, butter, creamed corn, half and half, sour cream, eggs and seasonings.  Stir until well blended and then fold in the shredded cheddar cheese.

Sprinkle the browned sausage in a dish you have sprayed well with nonstick cooking spray.  You need a deep pie plate for this or I used my Corning French White quiche dish.  You can also  bake it in  a 2 quart casserole dish and cut it in squares.

Pour the quiche mixture over the sausage and then sprinkle the top with grated asiago or Parmesan cheese.  If you don't care for asiago or Parmesan you could use some shredded Swiss cheese or even Monterrey Jack or more cheddar. Place in a preheated 350 degree oven for about 40-45 minutes.  Test at 40 minutes by inserting a sharp knife in the center and it should come out clean when done.  Watch to be sure the top doesn't brown too much.  Place it on the middle rack.  

COOKING TIP:  Before you fill your quiche pan or deep pie plate, place it on a large cookie sheet or pizza pan, then fill it. This makes the quiche cook more evenly and if it does spill over the pan catches it. It's also easier to move in and out of the oven without spilling.

When it's nice and brown, remove it from the oven and let it sit for about 5 minutes before serving.

Cornbread quiche, fried potatoes and sliced tomatoes from the garden!