Sourdough-Sausage Quiches

These toasty little pastries laced with sage and sausage conjure the taste of turkey dressing.

Yield: 40 appetizers
Recipe from Oxmoor House

More From Oxmoor House


  • 2 (16-ounce) loaves sliced sourdough bread
  • 1/3 cup butter or margarine, melted
  • Vegetable cooking spray
  • 1/4 pound hot ground pork sausage
  • 1/4 cup minced celery
  • 3 tablespoons minced onion
  • 3 large eggs, lightly beaten
  • 3/4 cup half-and-half
  • 1/2 cup (2 ounces) finely shredded mozzarella cheese
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • Garnish: celery leaves


  1. Cut bread slices into 40 rounds, using a 3" biscuit cutter. Roll each bread round lightly with a rolling pin. Brush both sides of each round lightly with melted butter. Press into miniature (1 3/4") muffin pans lightly coated with cooking spray. Bake at 350° for 20 minutes or until crisp and golden.
  2. Cook sausage, celery, and onion in a skillet over medium-high heat until sausage is browned, stirring until sausage is finely crumbled; drain.
  3. Combine sausage mixture, eggs, and next 6 ingredients in a medium bowl; stir well. Spoon into prepared toast cups, filling three-fourths full.
  4. Bake at 350° for 15 minutes or until set. Serve warm. Garnish, if desired.
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