Miniature shrimp quiches
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shredded Swiss cheese (4 oz) |
| ½ | cup | Finely chopped cooked shrimp |
| 2 | tablespoons | Chopped fresh chives |
| ½ | teaspoon | Dried thyme |
| Pastry shells | ||
| 2 | larges | Eggs, beaten |
| ½ | cup | Butter or margarine, soft |
| ½ | pack | Cream cheese, softened (4-oz) |
| ½ | cup | Half-and-half |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Ground nutmeg |
| dash | Hot sauce | |
| 1½ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
Directions
PASTRY SHELLS
PASTRY SHELLS:
Beat butter and cream cheese at medium speed of an electric mixer until well blended; stir in flour and salt. Cover and chill 1 hour.
Shape chilled dough into 1-inch balls. Place in ungreased miniature (1¾-inch) muffin pans, shaping each ball into a shell.
QUICHE:
Combine first 4 ingredients, spoon evenly into pastry shells. Combine eggs and remaining ingredients, stirring well; pour mixture evenly into pastry shells. Bake at 350 for 30 to 35 minutes or until set.