I had the most wonderful opportunity recently to be the first person to try out a new recipe by Johnsonville Sausage! If you receive their Enthusiast Club Newsletters via email, then you might remember these. These pretty little quiches were little bites of pure heaven! Since I am a bit sensitive to the consistency of solid cooked eggs, I altered the recipe just a bit to suit my own personal needs. I’m a true quiche lover, and though the recipe is perfectly fine just the way it is, I was extremely happy with the results from the changes that I made. Either way you make them, I’m sure you will enjoy them, too! They are packed with Johnsonville’s fantastic breakfast sausage links, fresh broccoli, white shoepeg corn, cheddar cheese, parmesan and a delicate cracker crust! One bite and and your eyes will close, you’ll sigh, and the rich, creamy goodness will have you swooning! These fast became a favorite in our home, and I hope they become a favorite in yours as well! You might want to save this one for Mother’s Day this Sunday! 😉
MINI QUICHES with SAUSAGE, BROCCOLI & CHEESE
(Makes 12 muffin-sized quiches.)
7 Johnsonville Original Recipe Breakfast Sausage Links, thoroughly cooked and sliced
1 cup finely crushed whole wheat crackers, I used Wheat Thins but you could also try Triscuits
1/4 cup fresh grated parmesan cheese
1 1/2 cups fresh broccoli florets, no stems, cut very small (4 oz. on my scale)
1/3 cup white shoepeg corn
1 cup (packed) shredded extra-sharp cheddar cheese
5 eggs, beaten
1 1/2 cups heavy cream
1 tsp. salt
1/4 tsp. fresh cracked black pepper
DIRECTIONS:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with butter-flavored cooking spray. Chop florets from stall of broccoli and chop into small pieces. Florets only. Place into a small bowl with a Tbl. of water and nuke for 2 minutes until just tender. Set aside. Cook sausage according to package directions, drain on paper towels, and slice into 1/4″ pieces. Set aside. Finely crush crackers in mini chopper, combine with parmesan cheese and evenly sprinkle into bottoms of muffin pan cups. Place 2/3 of the sausage, broccoli and corn, evenly into muffin cups. Top with shredded cheddar cheese. In large glass measuring pitcher, whisk eggs with salt and pepper well. Whisk in heavy cream and carefully pour liquid into muffin cups not quite to the top. (You may have a little left over. Pour into small, greased ramekin and bake if desired.) Top each with remaining sausage, broccoli and corn. (*If you don’t top them, they will sink and be plain on top.) Bake for 20 minutes or until set. Let stand for 2 minutes before carefully removing from pans. *I ran a sharp knife around each and used a small spoon and fork to remove them. None stuck and came out perfectly.
Link to Johnsonville’s Original Recipe:
http://www.johnsonville.com/recipe/mini-quiches.html
