Quiche in a Jar

I’ve been itching to use my cute little 4 ounce canning jars since this spring.  They’ve been sitting on a shelf just waiting.  The plan was to make cupcakes in jars, but when we decided to have a picnic brunch, I immediately knew I wanted to try quiche in a jar.  They tasted great and were the perfect size to go along with the other dishes we served.

I used my tried and true quiche recipe with just a few minor adjustments.

You will need:

• {12} 4 ounce canning jars
• 2 prepared pie crusts {Trader Joes are my fave!}
• 1/2 package of breakfast sausage {you can also substitute in spinach, mushrooms, bacon, or other topping here… you will need approximately 1.5 cups}
• 6-8 ounces of cheddar cheese, shredded {normally I use gruyere or a good quality swiss here}
• 3 eggs
• 1 cup heavy cream
• 1/3 cup milk
• rosemary, thyme, a dash of Tabasco, salt, & pepper to taste

Prepare the crust first.  I turned the jar upside down and cut the circle for the bottom crust.  Then, I cut a strip and put it around the inside of the jar and pushed it together at the seam.  Once I did all of the crusts, I popped them back into the refrigerator to firm up.  You may have to use some of the scraps and re-roll to use up all the dough.

 

Put the jars on a cookie sheet, you may want to use a silpat if you have one, to keep them from sliding.  Then, I added the cheese {a large pinch} and sausage {heaping tablespoon} to the jars.

 

Then you will add the egg mixture to the jars.  I used approximately 2.5 tablespoons to each jar.  You want it to cover the sausage and cheese, but not up to the top of the jar or you won’t be able to put lids on.

Pop them into a preheated  375 degree oven for 20-30 minutes.  They will come out puffy, allow to cool slightly and serve.  You can also allow to cool completely and store in the refrigerator, pop them back in the oven to warm when ready to serve.