Greek Sausage & Feta Quiche
Warm Mission® 4.5” Flour Tortillas are pressed in a muffin tin, then filled with a beaten egg and mixture of colorful bell peppers, cooked Greek seasoned sausage, and crumbled feta cheese; baked until the ruffled edges of tortilla are golden and inside is hot and bubbly.
Ingredients
24 each 4.5" Heat Pressed Flour Tortilla, warm
8 each Eggs, large , beaten
1 quart Milk, whole
2 Tbsp. Dijon Mustard
Salt and Pepper to taste
Greek Sausage, see related recipe
18 oz. Crumbled Feta Cheese, divided
3/4 cup Diced Multi-colored Bell Pepper
1/4 cup Chopped Green Onion
12 oz. Chopped Romaine Lettuce
3 oz. Red Onion , julienned
6 oz. Diced Tomato
36 each Kalamata Olive
Prepared Greek Vinaigrette, as needed
Pepperoncini Peppers , as needed
Greek Sausage
1 lb. Ground Pork
1/2 lb. Ground Beef
1/4 cup Dry Red Wine
1/4 cup Grated Parmesan Cheese
2 tsp. Chopped Parsley
2 tsp. Orange Zest
1/2 tsp. Crushed Red Pepper Flakes
1/4 tsp. Anise Extract
Salt and Pepper to taste
Steps
- Preheat conventional oven to 350°F.
- To form quiche shells; Press warmed tortilla shells into jumbo muffin tin, pleating edges to make fit.
- To make Greek Sausage & Feta Mini Quiches; Combine beaten eggs, milk, Dijon and season with salt and pepper to taste. Divide cooked Greek Sausage, 12 ounces of feta, diced peppers and green onions among quiche shells evenly. Fill each ¾ full with reserved egg mixture. Bake for 18 to 20 minutes or until egg is completely set. Hold warm.
- Serve 2 quiches with Greek side salad including 1 ounce chopped romaine, ¼ ounce red onion, ½ ounce diced tomato, 3 kalamata olives, a drizzling of vinaigrette and pepperonici peppers if desired.
Greek Sausage
- Combine all ingredients in bowl and use hands to mix. Finger pinch sausage into sauté pan over medium-high heat and cook through in batches, about 8 minutes.