Shrimp 'n dill quiche tarts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Crisco pastry recipe | |
| ¾ | cup | Grated Swiss; gouda or edam cheese |
| ½ | cup | Coarsely chopped cooked shrimp |
| 2 | tablespoons | Finely chopped red pepper |
| 1 | tablespoon | Finely chopped green onion |
| 2 | Eggs | |
| ⅔ | cup | Light cream |
| ½ | teaspoon | Dill weed |
| Salt and pepper to taste | ||
Directions
Prepare pastry recipe for double crust as directed on package. Roll out and fit into 24 small or 18 medium muffin or tart pans. Sprinkle cheese, shrimp, red pepper and onion into pastry shells, dividing evenly. Beat egg, cream dill week, salt and pepper together. Pour over filling. Bake at 375 for 20-25 minutes, or until set. Serve warm. *As alternative, use crabmeat instead of shrimp.
Posted to FOODWINE Digest by Ian Wingfield <iwingfie@...> on Feb 15, 1998