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Ingredients
Crust:
1/2 cup butter, softened
3 ounces cream cheese, softened
1/8 teaspoon salt
1 cup all-purpose flour
Topping:
1/2 pound ground pork sausage
1 cup shredded sharp white Cheddar cheese
1 (4- to 5-ounce) can chopped green chiles, drained
1 tablespoon chopped fresh chives
2 eggs
1 cup 2% reduced-fat milk
1/4 teaspoon salt
Cayenne pepper
Instructions
1/2 cup butter, softened
3 ounces cream cheese, softened
1/8 teaspoon salt
1 cup all-purpose flour
Topping:
1/2 pound ground pork sausage
1 cup shredded sharp white Cheddar cheese
1 (4- to 5-ounce) can chopped green chiles, drained
1 tablespoon chopped fresh chives
2 eggs
1 cup 2% reduced-fat milk
1/4 teaspoon salt
Cayenne pepper
1. To prepare crust, beat butter, cream cheese and salt with a mixer until creamy. Blend in flour. Cover with plastic wrap and refrigerate 1 hour.
2. Preheat oven to 375F.
3. Press chilled dough in an even layer over the bottom of a 15-by-10-inch glass baking pan.
4. To prepare topping, crumble sausage into a small skillet, breaking up any large chunks. Cook over medium heat, stirring frequently, until browned, 8 to 10 minutes. Remove sausage from skillet with a slotted spoon; sprinkle evenly over dough. Top with cheese, chiles and chives. Whisk together eggs, milk, salt and cayenne. Pour into baking dish. Bake 35 to 40 minutes, until egg mixture is firm in the middle.
5. Remove from oven and cool 10 minutes. Cut into 1 1/2-inch squares. Serve warm. Makes 60 squares.
Recipes adapted with permission from Cocktail Parties, Straight Up by Lauren Purcell and Anne Purcell Grissinger (John Wiley & Sons, Inc., 2005). Relish 2008 Winter Supplement.
Nutritional Information
2. Preheat oven to 375F.
3. Press chilled dough in an even layer over the bottom of a 15-by-10-inch glass baking pan.
4. To prepare topping, crumble sausage into a small skillet, breaking up any large chunks. Cook over medium heat, stirring frequently, until browned, 8 to 10 minutes. Remove sausage from skillet with a slotted spoon; sprinkle evenly over dough. Top with cheese, chiles and chives. Whisk together eggs, milk, salt and cayenne. Pour into baking dish. Bake 35 to 40 minutes, until egg mixture is firm in the middle.
5. Remove from oven and cool 10 minutes. Cut into 1 1/2-inch squares. Serve warm. Makes 60 squares.
Recipes adapted with permission from Cocktail Parties, Straight Up by Lauren Purcell and Anne Purcell Grissinger (John Wiley & Sons, Inc., 2005). Relish 2008 Winter Supplement.
Per square: 45 calories, 3.5g fat, 20mg chol., 2g prot., 2g carbs., 0g fiber, 70mg sodium.
