Yield: 3 dozen
| Measure | Ingredient |
|---|---|
| 1 cup | Shredded Swiss cheese (4 oz) |
| ½ cup | Finely chopped cooked shrimp |
| 2 tablespoons | Chopped fresh chives |
| ½ teaspoon | Dried thyme |
| \N \N | 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 |
| \N dash | Hot sauce |
| 1½ cup | All-purpose flour |
| ¼ teaspoon | Salt |
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.