• 2 sheets pie crust
  • ¾ cup cooked ground breakfast sausage
  • ¾ cup roasted red pepper, chopped
  • ¾ cup frozen spinach, thawed, drained, and chopped
  • 7 large eggs
  • 1 cup half and half (or whole milk)
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 1 cup goat cheese crumbles
  • 1 tablespoon chives, minced
  • ¼ teaspoon smoked paprika (optional)
  1. Preheat oven to 375 degrees.
  2. Gently roll pie crust flat with a rolling pin, just stretching slightly. Use a four inch round cookie cutter to cut circles. Fold together remaining pie crust, roll flat, and continue to cut circles until all pie crust dough has been used. Press pie crusts into greased muffin tin. Use a fork to poke holes in the bottom and sides of pastry circles. Bake 5-7 minutes, just until dough sets slightly but hasn’t browned.
  3. Combine breakfast sausage, roasted red pepper, spinach, and goat cheese. In a separate mixing bowl, whisk eggs, half and half, salt, and pepper until well combined and the mixture has formed little bubbles. When you think you’ve whisked enough, whisk a little more. The extra air you create will result in a really light quiche.
  4. Pour egg mixture into the bowl with other ingredients and fold together until well combined. Using a ladle or large spoon, evenly portion egg mixture into muffin tins until each pastry cup is filled just shy of the top. Top each cup with a sprinkle of chives and smoked paprika (for a little extra color!).
  5. Bake approximately 40-50 minutes, or until egg sets all the way through but still has a little wiggle. Let cool 5-10 minutes.
  6. If freezing for a make ahead meal, place quiches spaced apart on a baking sheet. Once frozen, store in an air tight container. Reheat in microwave for approximately 2 minutes, or in 325 degree oven for approximately 20-30 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2020/06/22/quiche-muffins/