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1
Preheat the oven to 400 degrees F.
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2
In a large saute pan over medium-high heat, add the butter.
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3
Allow butter to brown for 1 to 2 minutes and then add the sage.
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4
Add the shallot and garlic and cook until softened, about 2 to 3 minutes Add the bread and cook for 1 to 2 minutes.
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5
Stir in the broth, bouillon and poultry seasoning and combine well.
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6
Remove from heat.
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7
Dollop small pieces of the bread stuffing onto a small cookie sheet lined with parchment.
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8
Put in the oven to dry out and develop a toasty texture, about 6 to 7 minutes.
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9
Remove from the oven and set aside.
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10
Roll out the pie dough on a lightly floured surface.
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11
Using a 3-inch biscuit cutter, punch out rounds of dough.
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12
(Should get 6 per dough round.)
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13
Mold the pie dough rounds into a lightly sprayed mini muffin pan using a shot glass to press the dough into the tins.
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14
Pierce each molded dough round several times with a fork, being sure to get the sides pierced as well.
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15
Bake until lightly browned, about 6 to 7 minutes.
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16
Remove from the oven and set aside.
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17
Lower the oven to 325 degrees F. In a large measuring cup, beat the eggs and half-and-half with a whisk until well combined.
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18
Add the chives, salt, and pepper.
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19
Mix well.
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20
Put a few croutons of stuffing in each baked pie shells and top with a few crumbles of goat cheese.
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21
Pour the quiche mixture into each shell.
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22
(It is fine if the egg leaks out of the shell.)
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23
Bake the mini quiches until the eggs set, about 15 to 20 minutes.
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24
Remove them from the oven and arrange them on a serving platter.
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25
Serve.
