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MINI SAUSAGE QUICHES
These little egg tarts are filled with sausage meat, Swiss cheese and Dijon mustard. Serve them as an elegant hors d’oeuvre at a holiday cocktail party.
Yield: Makes 36.
July 02, 2019
MINI SAUSAGE QUICHES
Ingredients
- 1/2 lb (250 g) pork sausages, casings removed
- 2 large eggs, lightly beaten
- 1/2 cup milk (2%)
- 1 tsp all-purpose flour
- 1/2 tsp Dijon mustard
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 cup shredded Swiss cheese
- 36 unbaked mini tart shells
Directions
- Preheat oven to 350°F.
- Cook sausages in a frypan, stirring to crumble, until browned. Drain and set aside.
- To prepare filling, whisk together eggs, milk, flour, mustard, Worcestershire sauce, and hot pepper sauce. Stir in sausage and cheese. Spoon filling into tart shells.
- Bake for 20 - 25 minutes or until set. May be frozen for up to 1 month.
Nutritional analysis per quiche:
97 calories, 6.9 g fat, 2.9 g protein, 5.8 g carbohydrate, 0.2 g fibre, 78 mg sodium