Miniature seafood quiches

Yield: 24 servings

Measure Ingredient
2 cups Flour
3 cups Lard
1 teaspoon Salt
1 teaspoon Vinegar
4 tablespoons Cold water
¾ cup Chopped cokked shrimp
¼ cup Fine sliced green onions
1 cup (4-oz) shred swiss cheese
½ cup Mayonnaise
2 \N Eggs



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.

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