These fun, quick-to-bake, fall-flavored mini quiches are terrific for breakfast or brunch in any season of the year. Great with a simple arugula and vinaigrette salad. A brand new recipe you won't find in my best-selling cookbook!
Autumn Quiche Minis
Serves 4 to 6
Special equipment: a 3 1/2-inch round cookie cutter, Halloween-shaped (or other seasonal) cutters as desired. The mini quiches are just as delicious without the topper decorations as well, in which case you will only need 1 package of pie crusts.
2 packages (14.1 ounces) Pillsbury pie crusts, softened in advance per box instructions
Orange gel color, water
1 tablespoon butter
1/2 pound sweet Italian sausage, loose
1 large shallot, minced
8 sage leaves, minced
7 large eggs
1/3 cup grated Parmesan cheese
3/4 cup pumpkin purée
1/3 cup heavy cream
1/2 teaspoon coarse salt
2 teaspoons freshly ground black pepper, more for dough decorations
Heat oven to 350°F. Thoroughly spray a 12-muffin pan with cooking spray.
Carefully unroll pie crusts, cut twelve 3 1/2-inch circles and line each pit of the muffin pan.
Cover a baking sheet with parchment paper. Cut remainder of pie crusts into Halloween bats and pumpkins, or other preferred shapes and place on sheet (e.g. Christmas trees, stars for Fourth of July). To non-stain glass or other bowl, add a few drops preferred gel color, stir in a few drops water. With rubber brush, paint each crust decoration with color. For Halloween, I use orange, then sprinkle with black pepper to create Halloween colors. You can also use sanding sugar for other seasons. Be creative! Bake for 10 minutes, remove and set aside to cool.
Bake muffin crusts in oven 5 minutes. They will shrink a bit. Remove and set aside.
In medium skillet over medium-high heat, melt butter. Add sausage, cook till lightly browned. Stir in shallot, cook till softened, 4 minutes. Stir in sage, cook another 3 minutes. Remove from heat.
In large bowl, whip together eggs, cheese, pumpkin, cream, salt, pepper. Stir in sausage mixture till combined.
Fill each pit of the muffin pan with about 1/3 cup egg mixture. Mixture will top the edge of the crust.
Bake for 18 to 20 minutes, watching carefully. When the quiches begin to set, remove from oven briefly and secure a crust decoration in the top of each, then bake till fully set. Serve 2 or 3 per person with a light salad.
NOTE: with any remaining pie dough, you might triple or quadruple layer it, cut it, gel color it, sprinkle with sugar, and bake till done (350°F about 7 minutes), to make some accompanying dessert treats!
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