Savory Italian Sausage Quiche Cups
Delightfully miniaturized quiches packed with the robust flavors of Italian sausage, caramelized onions, and aromatic garlic, all enveloped in a creamy blend of neufchâtel and Swiss cheeses. Each individual quiche is nestled in a flaky, buttery biscuit crust that elevates this dish to a perfect brunch or snack option. Fresh basil lends a garden-fresh aroma while the optional sriracha adds a delightful kick for those who enjoy a bit of heat. Optional sun-dried or fresh tomatoes can be sprinkled for additional flavor and color, putting a twist on this classic dish. These Savory Italian Sausage Quiche Cups are easy to make and can be customized for any palate, making them a sure hit at any gathering!
N/A
Servings
125
Calories
10
Ingredients
Ingredients
Italian sausage
4 ounces (ground (mild or hot))
Sweet onion
1/4 cup (diced)
Garlic
1 clove (minced)
Neufchâtel cheese
8 ounces (softened)
Large eggs
2 (whisked)
Half-and-half
2 tablespoons (none)
Swiss cheese
3/4 cup (shredded)
Fresh basil
2 tablespoons (chopped)
Hot chili sauce (sriracha)
1-2 teaspoons (optional)
Pillsbury Golden Layers refrigerated flaky original biscuits
1 (12 ounce) can (none)
Instructions
1
Preheat your oven to 375°F (190°C) and lightly grease a standard 10-cup muffin tin.
2
In a skillet over medium heat, crumble the Italian sausage and cook until browned and no longer pink, approximately 5-7 minutes. Add the diced onion and cook until softened, about 3 minutes, then stir in the minced garlic and cook for an additional minute. Remove from heat and dab excess grease with paper towels.
3
In a mixing bowl, use an electric mixer to cream the neufchâtel cheese until smooth. Add the eggs and half-and-half, beating well until the mixture is fully combined.
4
Stir in the shredded Swiss cheese, chopped basil, and sriracha (if using) until fully incorporated.
5
Open the can of refrigerated biscuits and separate them. Place one biscuit in each muffin cup, pressing the dough gently against the bottom and sides to form a crust.
6
Distribute about one tablespoon of the cooked sausage and onion mixture into each biscuit crust.
7
Pour the quiche mixture over the sausage mixture in each cup, filling almost to the rim.
8
Bake in the preheated oven for 20-25 minutes, or until the quiche is set and the tops are lightly golden.
9
Let the quiche cups cool slightly before carefully removing them from the muffin tin. Serve warm, optionally garnished with fresh diced tomatoes or additional herbs.
Nutrition Information
8g
Fat
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Italian Sausage Quiche Cups?
They are miniaturized quiches featuring Italian sausage, caramelized onions, garlic, and a creamy cheese blend inside a flaky biscuit crust.
What type of sausage is used in this recipe?
The recipe calls for 4 ounces of ground Italian sausage, which can be either mild or hot depending on your preference.
What kind of crust is used for these quiche cups?
The crust is made using one 12-ounce can of Pillsbury Golden Layers refrigerated flaky original biscuits.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How long do the quiche cups need to bake?
Bake the quiche cups for 20-25 minutes, or until the quiche is set and the tops are lightly golden.
What cheeses are included in the filling?
The filling uses a combination of 8 ounces of Neufchâtel cheese and 3/4 cup of shredded Swiss cheese.
How many quiche cups does this recipe make?
This recipe is designed to fill a standard 10-cup muffin tin.
Can I make these quiche cups spicy?
Yes, you can add 1-2 teaspoons of sriracha (hot chili sauce) to the quiche mixture and use hot Italian sausage.
What is the calorie count per serving?
Each quiche cup contains approximately 125 calories.
How much protein is in each quiche cup?
Each serving provides about 7 grams of protein.
What kind of onion is recommended?
The recipe suggests using 1/4 cup of diced sweet onion.
How do I prepare the sausage and onion mixture?
Crumble and brown the sausage for 5-7 minutes, add diced onion for 3 minutes, then add minced garlic for one minute before dabbing away excess grease.
Do I need to whisk the eggs before adding them?
Yes, the recipe specifies using 2 large eggs that have been whisked.
What liquid is used for the quiche base?
Two tablespoons of half-and-half are mixed with the eggs and Neufchâtel cheese.
Is fresh basil used in this recipe?
Yes, 2 tablespoons of chopped fresh basil are stirred into the quiche mixture.
How do I assemble the biscuit crust?
Separate the biscuits and place one in each greased muffin cup, pressing the dough against the bottom and sides.
How much fat is in one quiche cup?
Each quiche cup contains 8 grams of fat.
What is the best way to remove them from the muffin tin?
Let the quiche cups cool slightly before carefully removing them from the tin to ensure they hold their shape.
Can I add tomatoes to this recipe?
Yes, you can optionally garnish with fresh diced tomatoes or sprinkle sun-dried tomatoes for extra color and flavor.
Is Neufchâtel cheese the same as cream cheese?
Neufchâtel is similar to cream cheese but typically has a lower fat content; it provides a creamy texture to the quiche.
How much garlic is needed?
The recipe calls for 1 clove of garlic, minced.
Should I drain the sausage after cooking?
Yes, it is recommended to dab excess grease with paper towels after browning the sausage, onion, and garlic.
What equipment is needed to mix the cheese base?
An electric mixer is recommended to cream the Neufchâtel cheese until it is smooth.
Can these be served as a snack?
Yes, their miniaturized size makes them perfect for both brunch and as a snack option.
Is the sriracha mandatory?
No, the sriracha is optional and should only be included if you enjoy a bit of heat.
How much sausage mixture goes into each biscuit?
Distribute about one tablespoon of the cooked sausage and onion mixture into each biscuit crust.
How full should I fill the muffin cups?
Pour the quiche mixture over the sausage in each cup until they are filled almost to the rim.
What is the texture of the finished quiche?
The filling is creamy and robust, while the crust is flaky and buttery.
Can I use dried basil instead of fresh?
While fresh basil is recommended for the best aroma, you can use dried basil in a smaller quantity if fresh is unavailable.
Are these quiche cups customizable?
Yes, they can be customized for any palate with different meats, cheeses, or vegetable additions.