Ingredients Jump to Instructions ↓

  1. 1 sheet frozen puff pastry, thawed but unfolded

  2. 1/2 pound bulk pork country sausage, hot or mild

  3. 1/4 cup finely minced sweet onion

  4. 1/4 cup finely diced sweet red bell pepper

  5. 1 clove finely minced garlic

  6. 4 ounces cream cheese (1/2 large block), at room temperature

  7. 1/8 tsp dry mustard powder

  8. 1/4 tsp ground sage

  9. 1/4 tsp ground thyme

  10. 1/4 tsp onion powder

  11. 1/2 tsp salt

  12. Dash of hot sauce, to taste

  13. Dash Worcestershire sauce

  14. 2 eggs

  15. Shredded Gruyere or Swiss cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Grease mini-muffin pans.

  2. On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle 12 x 14 inches and about 1/8-inch thick. Using a 2-1/2-inch biscuit cutter, cut 24 rounds. Fit rounds into mini-muffin cups.

  3. Gently saute sausage , sweet onion , red bell pepper, and garlic together until meat is no longer pink, breaking it up as you go. Drain off fat and cool to room temperature. Place 1/2 to 1 tablespoon sausage mixture into each pastry cup.

  4. Blend cream cheese, dry mustard , sage , thyme , onion powder, salt , hot sauce, and Worcestershire sauce until smooth. Beat in eggs, one at a time, just until incorporated.

  5. Spoon egg and cheese mixture over sausage in each cup. Top with a sprinkling of Gruyere or Swiss cheese .

  6. Bake 10 minutes until puffed and golden. Serve warm.

  7. May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes.

  8. Yield: 24 mini quiche appetizers


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