Andouille Mini Quiches

Andouille Mini Quiches

Get your gathering started with these tasty egg bites.

Andouille Mini Quiches
Makes 24
  • ⅓ cup finely chopped andouille sausage (about 2 ounces)
  • ¼ cup finely chopped red bell pepper
  • ¼ cup finely chopped red onion
  • ¼ cup shredded Monterey Jack cheese with peppers
  • 2 (1.9-ounce) packages frozen mini phyllo cups
  • 3 large eggs
  • ¼ cup heavy whipping cream
  • 1 teaspoon fresh thyme leaves
  • ¾ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Garnish: chopped fresh chives
  1. In a small skillet, cook andouille over medium heat until browned and crispy; using a slotted spoon, transfer to a plate, reserving drippings in skillet.
  2. Add bell pepper and onion to skillet; cook, stirring frequently, until vegetables are tender, about 3 minutes. Remove from heat.
  3. If preheating is recommended by your air fryer manual, preheat fryer to 375°. Line basket with foil, and spray with cooking spray.
  4. Divide cheese evenly among phyllo cups; layer andouille and bell pepper mixture on top.
  5. In a large glass liquid-measuring cup with a spout, whisk together eggs, cream, thyme, garlic powder, and salt; carefully spoon egg mixture into prepared phyllo cups. Working in batches, place phyllo cups in air fryer basket. Set fryer to 375°, and cook until quiches are set and puffed, 5 to 7 minutes. Serve warm or at room temperature, and garnish with chopped chives, if desired.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.