Mini Quiches With Just Egg

Directions

• Preheat oven to 300°F and spray a 12-cup muffin tin thoroughly with nonstick cooking spray. Crumble or chop the Field Roast sausages into small pieces, then brown the crumbled sausage in a frying pan. Grate the Chao cheese. Dice the onion and celery.
• If you’d like to include a crust, layer six sheets of premade phyllo dough or roll out a basic pie crust to 1/8-¼ inch thick. Cut the crusts into rounds with a 3 ½ – 4-inch circle cookie cutter and fit them into the muffin tin, crimping the edges to fit. If using phyllo dough, proceed to the next step of the recipe. If using basic pie crust, put a paper or foil muffin tin liner on top of each cup of dough and fill the papers with a few pie weights or dried beans. Parbake the crusts for 10 minutes, then remove the muffin papers and let them cool briefly before pouring in the quiche mixture.
• Combine the crumbled Field Roast sausages, onions, celery, salt, pepper, thyme, sage, and ¾ cup of the shredded Chao cheese in a medium bowl and mix until evenly distributed.
• Fill each muffin cup ½ of the way with filling mixture. Shake the carton of Just Egg well, then pour it over the fillings in each muffin cup until just over ¾ of the way full. It will puff up only slightly when baked. Sprinkle the tops evenly with the reserved ¼ cup of shredded Chao cheese.
• Bake for about 30 minutes or until set (no longer liquid in the center) and the edges are golden brown. Remove from the oven and let them sit for 5 minutes. Carefully remove the quiches from the muffin tin and serve warm, garnished with chopped walnuts and a sprig of fresh thyme.