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.



  • 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


  1. Preheat oven to 350°F.
  2. Cook sausages in a frypan, stirring to crumble, until browned. Drain and set aside.
  3. 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.
  4. 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