A Cynthia Flowers Recipe
As published in The Toy Shop’s Secret.
Ingredients:
- 2 Pie Crusts
- 4 Eggs (or 6 Egg Whites)
- ½ Cup of Milk
- ½ Cup of Heavy Cream
- ¼ Cup of Diced Green Bell Peppers
- ¼ Cup of Diced Red Bell Peppers
- ¼ Cup of Diced Onion
- 8 oz (1 Cup) of Sausage
- ½ Cup of Shredded Vermont White Cheddar
- Salt
- Pepper
- Garlic Powder
Equipment:
- For Cupcake Quiches (Breakfast)
- Cupcake Pan (12 Count)
- 4-inch circle cookie cutter
- Whisk
- Mixing Bowl
- Cooling Rack
Instructions:
- Preheat oven to 375 degrees.
- Take some oil and brush it onto the cupcake tin to prevent the dough from sticking.
- On a floured surface, cut the pie dough into 12 circles. If needed, combine the scraps and re-roll the extra dough until you have enough to fill your pan. Generally, your dough should be ⅛ inch thick.
- Take your circles of dough and press them into the cupcake pan. There will be folds in the dough, and that is fine. Just press into the side so filling doesn’t go into any gaps.
- Set the crusts aside for now.
- In a bowl, combine your eggs, milk, heavy cream, and seasoning. Mix with a fork or whisk until well combined.
- Cover and refrigerate until ready to combine all the ingredients.
- Wash and coarsely dice the produce, then set it aside. The peppers can be combined for later use.
- In a pan, cook the sausage, onions, and seasonings (to taste) together until the sausage is no longer pink. Breaking down the sausage into small pieces will make it easier to fill the quiches later. Drain any excess grease and set aside.
- Shred cheese if needed and set aside.
- In each cup, fill about ⅓ of the space with the sausage mixture. This will not be exact, and is fine if a bit over.
- Then put a layer of cheese on top of the sausage. Remember to save space for the remaining ingredients.
- Then fill the crusts most of the way with the egg mixture, not all the way, to leave room at the top for the peppers, and so it doesn’t overflow during cooking. You should still be able to see the crust once everything is mixed in.
- Sprinkle the peppers onto the top of each quiche.
- Bake for 25-30 minutes.
- Let cool for 10-15 minutes before removing from the tin.
- Enjoy!
Tips:
- I brush the oil onto the pan for better coverage.
- As the quiche cooks, it will expand and grow almost like a cake; this is fine. Once they are cooked and removed from the oven, they will flatten back out as they cool. This is the reason for leaving room at the top of each quiche. If the egg overflows, it can cause the quiche to stick to the tin, even if it has been greased.
- If you want to make mini quiches for an appetizer, you can use a 24 mini cupcake pan and a 2-inch circle cutter. Reduce the cooking time to 15-20 minutes and chop the produce more finely. The remaining steps are the same.
Credits:
Cynthia Flowers’s recipe was created by Donald Jay’s daughter, Cynthia.