Chorizo and Garlic Mini Quiches with Smoked Cheddar Sauce

Here's a delicious weekend brunch idea that uses frozen puff pastry as a time saver. Some herbed hashbrowns served beside one or two of these scrumptious mini quiches will make a great satisfying brunch for family or guests. Line the muffin tins with the pastry the night before, cover with plastic wrap, and store in the fridge to save even more time in the morning. You can have these on the table in a half hour if you use this tip.

Lightly grease 12 muffin tins.

One pound package frozen puff pastry, thawed

Cut the pastry into 12 squares and fit the squares into the greased muffin tins. Place in the refrigerator while making the filling.

Filling

6 large eggs
½ cup whipping cream
¼ cup sour cream
4 cloves finely chopped garlic
½ cup grated aged cheddar cheese
¼ tsp paprika
Salt and pepper to season
½ cup chopped chorizo sausage

Share the sausage, minced garlic and the cheese by placing equal amounts in each of the 12 pastry lined muffin cups.

Whisk together the eggs, sour cream, whipping cream, paprika, salt and pepper and pour into the muffin cups. Bake at 350 degrees F for 25 minutes or until the pastry is golden brown and the centers are set.
While the quiches are baking, make the smoked cheddar sauce.

Smoked Cheddar Sauce
In a small saucepan combine and cook for 2 minutes over medium low heat

2 tbsp flour
2 tbsp butter
¼ tsp black pepper

Whisking constantly pour in

1 cup hot milk

Remove from heat and season with salt to taste, then add

1 cup grated smoked cheddar cheese

Let stand for one minute to allow the cheese to melt, then whisk until smooth. Serve over the mini quiches.