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.
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
1 sheet puff pastry, thawed and rolled out slightly on floured surface
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
- Preheat oven to 375 degrees
- In a small non-stick skillet saute the sausage until beginning to brown. Set aside.
- Grease regular muffin tins (I don’t have mini muffin tins, so just used regular, though either would work)
- 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.
- Whip up the eggs and the milk.
- 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.
- On middle rack bake for 20 – 25 minutes until golden brown and egg fully set.
- Remove from oven, allow to cool slightly, pop out of muffin tins, and serve! (Can also make ahead and serve cold or lightly reheated).