Miniature seafood quiches

24 servings

Ingredients

QuantityIngredient
2cupsFlour
3cupsLard
1teaspoonSalt
1teaspoonVinegar
4tablespoonsCold water
¾cupChopped cokked shrimp
¼cupFine sliced green onions
1cup(4-oz) shred swiss cheese
½cupMayonnaise
2Eggs

Directions

PASTRY

FILLING

CRUST: Combine flour and salt. With a pastry blender, cut in lard until mixture resembles peas. Add vinegar and water and cut in until well blended. Roll out on lightly floured surface and cut to fit mini muffin pans. Line pans and fill with quiche mixture. MIXTURE: Fill each tartlet with shrimp, onion and cheese, pulverizedin processor, about ¾ full. Beat together the mayonnaise, eggs, milk, salt and dill and pour over the tartlets, dividing evenly. Bake quiches in an oven preheated to 400 degrees for 15-20 minutes, or until tops are puffy and golden brown. Makes 24 miniature appetizers or 12 cupcake size.