Mini Sausage Quiches

These mini sausage quiches are the perfect little bites for parties, potlucks or holiday brunch spreads, or even tucked into lunchboxes for a hand-held snack. Bite-sized and perfectly poppable, they’re the kind of finger food that always disappears first at gatherings. And because they’re mini, you get to enjoy all the flaky, creamy textures of quiche without committing to a whole slice—that means there’s still room to sample everything else at the party.

Our mini sausage quiche recipe is quick to make, thanks to a shortcut crescent roll crust—just cut the dough into small squares and press them into mini muffin tins for an instant quiche crust. Then, pack each quiche with spicy sausage, melty cheese and a creamy egg filling. The quiches freeze beautifully so you can bake a big batch to stash in the freezer for impromptu hosting or anytime you need a warm, savory little snack.

Ingredients for Mini Sausage Quiches

• Sausage: Bulk (ground) hot Italian sausage adds savory spice and rich, meaty flavor to every bite. Tone down the heat by swapping in mild Italian sausage, or use your favorite breakfast sausage for a classic brunch flavor.
• Chives: Fresh chives add a mild oniony flavor and pretty green flecks to the filling. For easy mess-free prep, snip them with kitchen scissors right over the mixing bowl.
• Refrigerated crescent rolls: Ready-to-bake crescent roll dough is a foolproof shortcut to making a flaky, buttery crust for apps—no mixing or rolling required.
• Eggs: Whole eggs form the creamy custard that binds the filling and helps the quiches bake up light and fluffy.
• Cheese: Cottage cheese keeps the filling soft and creamy, while shredded Swiss and grated Parmesan add meltiness and a salty, nutty depth.
• Dried minced onion: This pantry staple brings a subtle onion flavor without extra moisture. If you don’t have dried, swap in 2 tablespoons of finely chopped fresh onion—just cook it with the sausage before mixing.
• Paprika: A dusting of paprika on top gives the quiches a hint of warm, smoky flavor and a pop of color. For a bolder flavor, swap in smoked paprika.

Directions

Step 1: Brown the sausage

Preheat the oven to 375°F. Cook the sausage in a large skillet over medium heat until it’s no longer pink, about five minutes, breaking it into crumbles as it cooks. Drain off any excess grease, then stir in the minced chives.

Step 2: Prep the crusts

On a lightly floured surface, unroll the crescent dough into one long rectangle. Press along the seams and perforations to seal them. Cut the dough into 48 small squares.

Editor’s Tip: A pizza cutter will make quick work of cutting the dough into neat squares.

Gently press each piece into the bottom and up the sides of greased miniature muffin cups.

Step 3: Fill the quiche cups

Spoon about 2 teaspoons of the sausage mixture into each crust. In a large bowl, whisk together the eggs, cottage cheese, shredded Swiss cheese, grated Parmesan and dried minced onion.

Spoon about 2 teaspoons of the egg mixture into each cup, then sprinkle with paprika.

Step 4: Bake the quiches

Bake for 20 to 25 minutes until a knife inserted in the center comes out clean. Let the quiches cool in the pans for five minutes, then gently remove them to a wire rack. If desired, sprinkle with extra minced chives. Serve warm.

Recipe Variations

• Try a different crust: Line muffin cups with rounds of homemade or store-bought pie crust for a more traditional crust, or skip the dough and use frozen hash browns to make a crispy potato crust.
• Change up the mix-ins: Try breakfast sausage, crumbled bacon, diced ham or cooked chorizo instead of hot Italian sausage. For the cheese, replace the Swiss with your favorite melty variety, such as cheddar, mozzarella or Gruyere.
• Add veggies: Layer finely chopped spinach, bell peppers, mushrooms, broccoli or zucchini into the mini quiche cups. Saute the veggies first to soften them, and reduce the amount of meat to make room and prevent the cups from overflowing.
• Make them herby: Mix in dried or chopped fresh parsley, thyme, dill or basil for extra aroma and flavor.

How to Store Mini Sausage Quiches

Let the quiches cool, then place them in an airtight container. If stacking, place parchment between layers to keep the quiches from sticking together. Store them in the refrigerator for up to three days.

Can you freeze mini sausage quiches?

Yes, these mini quiches freeze beautifully. After baking and cooling, arrange quiches in a single layer on a baking sheet and freeze until firm, about one hour. Transfer them to a freezer-safe bag or container and store in the freezer for up to two months.

How do you reheat mini sausage quiches?

Reheat quiches on a baking sheet in a 325° oven until warmed through. You can reheat frozen mini quiches straight from the freezer—no thawing needed. Avoid microwaving them, which can make the crust soggy.

Mini Sausage Quiche Tips

Do you have to cook the sausage before adding it to the mini quiches?

Yes, you need to cook the sausage before assembling the mini quiches. Browning the sausage first ensures it’s fully cooked and safe to eat. It also allows you to break the sausage into small crumbles that fit into the mini cups and to remove excess grease so the quiches don’t turn oily or soggy.

Can you make a vegetarian mini sausage quiche recipe?

Absolutely! To make them a vegetarian-friendly appetizer, skip the sausage and add a mix of your favorite cooked vegetables instead. Finely chopped spinach, bell peppers, mushrooms, zucchini or broccoli are all great choices. Saute them until softened, then layer them into the muffin cups and spoon the egg mixture on top. You can also add a little extra cheese or a vegan protein, such as crumbled tofu or plant-based meat crumbles, for added richness and texture.

How can you serve mini sausage quiches?

These mini sausage quiches are perfect for passing on a platter at parties, baby and bridal showers, or holiday gatherings. Serve them warm or at room temperature on cocktail napkins for easy snacking. The mini sausage quiches are also a great protein-packed option for breakfast or brunch buffets. Pair them with roasted potatoes, hot coffee, breakfast pastries, fresh fruit salad or even a green salad for a colorful and satisfying morning spread.