Double pie crust
1 pound ground sausage
Salt and pepper
1 tablespoon butter
6 green onions, chopped
1/2 cup sliced green olives
1/2 cup chopped canned mushrooms
1/4 cup flour
2 cups half and half
1 cup shredded Swiss cheese
1/4 cup chopped chives
Preheat oven to 400°F. Grease a mini muffin pan.
Roll out pie crust to 1/8 inch thickness. Use a 2 1/2 inch biscuit cutter to cute circles. Press into muffin pan. Prick bottom with a fork. Bake for 6-8 minutes. Remove and cool. Repeat with remaining pie crust.
In a large skillet brown sausage over medium heat. Season sausage with salt and pepper. Drain and set aside. Melt butter in same skillet. Add green onions and cook until tender, 3-4 minutes. Add olives and mushrooms. Cook for for 2-3 minutes, seasoning with salt and pepper. Stir in flour and cook for 1-2 minutes. Slowly pour in heavy cream. Bring to a boil stirring constantly. Pour in sausage and cook as needed until thickened, Remove from heat. Check for seasoning.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Line as many tart crusts as desired on baking sheet. Fill with about 3/4 tablespoon of filling. Sprinkle Swiss cheese and chives on top. Bake for 10 minutes, until warmed through and cheese has melted. Eat immediately.