Creole Mini Quiches
Updated: Jan 4
As the saying goes, real men don’t eat quiche. I guess that means I am not a real man. Quiches are a delicious part of any breakfast or brunch. Here is a great dish for almost real men who can quickly eat their quiche in a couple of bites.
2 sheets frozen Puff Pastry, thawed
1 cup Andouille, finely chopped
1 cup Sharp Cheddar Cheese, shredded
1/2 cup Red Bell Pepper, minced
1/4 cup green Onion, thinly sliced
1 cup Half-and-Half
3 large Eggs
1 teaspoon Creole Seasoning
1/2 teaspoon Granulated Garlic
Preheat oven to 375℉.
Lightly spray 2 12-cup muffin tins with nonstick cooking spray.
Unfold pastry sheets, and using a 3 1/2-inch cutter, cut 12 rounds from each sheet. Press pastry round into the bottom and up sides of prepared muffin cups. In a medium bowl, combine sausage, cheese, bell pepper, and green onions. Divide sausage mixture among prepared muffin cups. In a small bowl, whisk together half-and-half, eggs, Creole seasoning, and granulated garlic. Pour half-and half mixture evenly in muffin cups. Bake until set, 15 to 20 minutes. Let cool in pans for 2 minutes.Remove from pans and serve warm.
Good Cooking, Good Eating and Good Living!!!