Mini Sausage Quiches
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Cream cheese||3 Ounce, softened|
|All purpose flour||1 Cup (16 tbs)|
|Italian roll sausage||1⁄2 Pound|
|Shredded swiss cheese||4 Ounce (1 cup)|
|Snipped fresh chives||1 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Cayenne pepper||1 Dash|
Beat butter and cream cheese in medium bowl until creamy.
Blend in flour; refrigerate 1 hour.
Roll into 24 (1-inch) balls; press each into ungreased mini-muffin cup to form pastry shell.
Preheat oven to 375°F. To prepare filling, crumble sausage into small skillet.
Cook over medium heat until browned, stirring occasionally.
Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives.
Whisk eggs, half-and-half, salt and cayenne until blended; pour into pastry shells.
Bake 20 to 30 minutes or until set.
Remove from pans.
Serve hot. Refrigerate leftovers.