Out of This World: Mini Quiches with Brie, Caramelized Onions, and Chile Sausage

I love eggs. And I also love everything to be neat, tidy, and in its proper place. I believe in kindergarten they called that “structure oriented”. My friends and family now might call it horrifically type-A, neurotic, and obsessive compulsive, but doesn’t “structure oriented” just sound so much better butter? Anyhow, given my longing for order, it will come as no surprise that not only do I like to make baked eggs in muffin tins, but I also find them to be the perfect vessel to make oh-so-delicious, two-bite, mini quiches.

Mini Quiches with Carmelized Onions, Brie, and Spicy Sausage ready to go into the oven.

These were a bit of a mistake if I’m being honest. I’d offered to bring appetizers to my Aunt and Uncles for dinner and then just had way too fun a day and forgot to pull anything together. An hour before we were to head over for my cousin Margot’s “Welcome Home from India Party” I realized I’d better get cracking, so looked to see what options the fridge would provide. The result was surprisingly delicious quiches that were beautiful to boot. Puff pastry makes for a snap assembly, and the combination of the stronger flavored brie, with the slightly sweet onions, and the spicy sausage proved magnifique. Incidentally, if you’re looking for a great cookbook that’s all about Puff Pastry I highly recommend checking out Katherine Martinelli’s “Puff Pastry at Brunch“, a wonderful eBook with “10 sweet and savory recipes to start your day.”

Make this when you need to use up whatever is in your fridge and you want a sure-fire crowd pleaser. They also make delicious leftovers for a good on-the-go breakfast the next morning.

Mini Quiches with Brie, Caramelized Onions, and Chile Sausage
Makes 18

I assure you, these mini quiches went quickly.

1 sheet puff pastry, thawed and rolled out slightly on floured surface
4 eggs
3/4 cup milk (cream also works for something richer)
4 hot sausage links, quartered lengthwise and slices into cubes about the size of a pea (I used Hillshire Farms for this)
1 wedge brie (doesn’t have to be fancy), cubed
1 cup caramelized onion
Fresh dill to taste

1. Preheat oven to 375 degrees
2. In a small non-stick skillet saute the sausage until beginning to brown.  Set aside.
3. Grease regular muffin tins (I don’t have mini muffin tins, so just used regular, though either would work)
4. Using a juice glass or something similar, cut circles out of the puff pastry and gently press into tins. Assemble pastry scraps, re-roll, and cut remaining dough into circles and press into tins.
5. Whip up the eggs and the milk.
6. To assemble, evenly divide amongst the 18 cups the brie, caramelized onions, and sausage. Top with the egg mixture. Sprinkle a pinch of fresh dill into each cup.
7. On middle rack bake for 20 – 25 minutes until golden brown and egg fully set.
8. Remove from oven, allow to cool slightly, pop out of muffin tins, and serve! (Can also make ahead and serve cold or lightly reheated).