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Lightly grease 12 muffin tins.
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Roll the pastry out a little if necessary and cut it into a dozen 4 inch squares. Fit the squares into the greased muffin tins. Place in the refrigerator while making the filling.
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Add the sausage, minced garlic and the cheese by placing equal amounts in each of the 12 pastry lined muffin cups.
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Whisk together the eggs, whipping cream, paprika, and pepper and pour into the muffin cups. Bake at 350 degrees F for 25 minutes or until the pastry is golden brown and the centers are set.
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While the quiches are baking, make the smoked cheddar sauce. In a small saucepan combine and cook the flour butter, black pepper and salt for 2 minutes over medium low heat.
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Whisking constantly slowly pour in the hot milk and continue to stir for 2 to three minutes until the sauce thickens slightly.
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Remove from heat and season with salt to taste, then add the grated smoked cheddar cheese
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Let stand for one minute to allow the cheese to melt, then whisk until smooth. Serve over the mini quiches.