INGREDIENTS

24 each  4.5" Heat Pressed Flour Tortillas (28671) , warm 
8 each  Eggs , large , beaten 
1 qt.  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 Tomatoes  
36 each Kalamata Olives  
Prepared Greek Vinaigrette , as needed 
 Pepperoncini Peppers , as needed 

DIRECTIONS

1.) Preheat conventional oven to 350°F.

2.) To form quiche shells: Press warmed tortilla shells into jumbo muffin tin, pleating edges to make fit.

3.) 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.

4.) 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.

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