Shrimp mini quiches
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cream cheese; softened |
| ¼ | pounds | Butter; softened |
| 1½ | cup | Flour |
| 30 | smalls | Shrimp; cooked and peeled |
| 1 | Extra large egg; beaten | |
| ½ | cup | Heavy cream |
| 1½ | tablespoon | Brandy |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Dried dill; OR to taste |
| 1½ | teaspoon | Fresh dill |
| 1⅔ | ounce | Gruyere or Swiss |
Directions
Quiche Shells Preheat oven to 400 degrees. Combine cream cheese and butter until smooth. Add flour and mix well. Shape dough into 30 1 inch balls.
Place in lightly greased mini muffin tins. Shape into shells. Prick bottom and sides with a fork. Bake at 400 degrees for 5 minutes. Let cool in pan on a wire rack. Prepare filling.
Filling: Preheat oven 350 degrees. Place one shrimp in each shell. Combine egg, cream, brandy, salt, pepper and dill. Divide evenly among shells, about 2 teaspoons each. Slice cheese into 30 small triangles and place one on each appetizer. Bake at 350 degrees for 20 minutes or until set.
Freezing directions: Cool. Remove from tins. Freeze in foil. To reheat, place quiches on a baking sheet. Bake at 375 degrees for 7-10 minutes.
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NOTES : I use frozen small salad shrimp, precooked ready to go. I thaw under running cold after for a few minutes. You can also use fresh shrimp, just boil and peel beforehand.
Recipe by: Tidewater on the Half Shell Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Francis X. Castellano" <fxcastel@...> on Aug 6, 1997