Italian Sausage Mushroom Mini Quiche

Combine the flour and diced butter in a bowl. Mix until the mixture resembles coarse crumbs.

Add cold water and mix until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.

Roll out the dough and cut into circles to fit mini quiche pans. Press the dough into the pans and set aside.

Cook the Italian sausage in a skillet over medium heat until browned. Remove and set aside.

In the same skillet, sauté the diced mushrooms and minced garlic until tender.

In a bowl, whisk the eggs and mix in the shredded cheese, cooked sausage, and mushroom mixture.

Pour the filling mixture into the prepared crusts.

Bake in a preheated oven at 375°F (190°C) for 25 minutes or until the quiches are set and golden brown.

Let cool slightly before serving.