Monterey Sausage Mini Quiche
These mini quiches are individually sized for great portion control. The combination of half egg and half cheese sauce makes for a tasty breakfast, brunch or catering option.
Ingredients
Recipe Yield: 24 mini quiches
| Amount |
Item |
| 1/2 gal |
Hot water (180°-190°F) |
| 1 bag |
Foothill Farms® Monterey Jack Cheese Sauce Instant Mix (#106T) |
| 8 c |
Liquid eggs |
| 8 c |
Ground sausage, fully cooked |
| 4 c |
Diced onions, sauteed |
| 2 c |
Shredded Monterey Jack cheese |
| 24 each |
Pie crust, unbaked, 3 ½” rounds |
Instructions
- Prepare oversized muffin tin with pan release. Press one pastry round into the bottom of each cup to form a crust. Place into a preheated 425°F oven to par-bake crusts for 8-10 minutes. Remove from oven and reduce temperature to 350°F.
- Pour hot water into mixing bowl or container. Pour cheese sauce mix (15.5 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved and cheese sauce is smooth.
- Add in eggs. Stir until combined.
- Stir in sausage, onions and cheese.
- Fill each crust with mixture. Bake at 350°F for 8-10 minutes or until eggs are set. Serve warm.
