"Kitchy Quiche"

     As the leaves fall and a cold wind begins to bite at your nose, you will want a hearty addition to your Afternoon Tea Table. These savory potato and smoked sausage quiches fit that bill perfectly. For miniature, bite-sized pies, they pack a wallop of flavor. And they’re so easy to make, you can bake up a few batches to satisfy everyone’s need for a warm, gastronomic "hug!" 

     Preheat oven to 425 degrees. Spray two 12-cup muffin pans with cooking spray.
     Divide the hash browns and press into the bottom and up the sides of each muffin cup.  This will form the "pastry cup" for the quiches.  Brush with melted butter gently so as not to collapse the hash browns. Bake for 20 minutes.
     Reduce heat to 350 degrees.
     In a medium bowl, whisk together eggs, half-and-half, dry mustard, salt and pepper until well combined.
     Divide the sausage and cheese and spoon into each of the prepared muffin cups. Then spoon the egg mixture into each cup.
     Bake at 350 degrees for 15 minutes. Remove from the oven and cool the quiches in the pans for 5 minutes before removing. Garnish with a leaf of fresh parsley if you like. 

     Since there is probably a nip in the air outside, you will want to brew a nice hot pot of Celestial Seasonings’ Morning Thunder tea. It's a combination of mountain-grown black tea and matee, a South American herb that is traditionally shared with family and friends. It's passed around in a hollowed-out gourd and drunk through a silver "straw" called a bombilla. Both black tea and matee are rich in antioxidants, and this robust blend will healthfully complement your Potato and Sausage Quiches.