Miniature shrimp quiches

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.

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