Shrimp quiches

Yield: 3 servings

Measure Ingredient
1 \N 8 oz. pkg. refrigerated
\N \N Butterflake dinner rolls
¾ cup Small cooked shrimp
½ cup Whipping cream
3 tablespoons Minced green onion
½ teaspoon Salt
¼ teaspoon Dried dill weed
⅛ teaspoon Cayenne pepper
½ cup Shredded Swiss cheese

Generously grease 2 dozen 1¾ inch muffin cups. Separate rolls into 12 equal pieces and cut each in half. Press each half over the bottom and sides of muffin cups. Divide shrimp among cups. Blend cream, onion, salt, dill and cayenne, and put about 2 teaspoons in each cup. Sprinkle cheese on top. Bake at 375 degrees for 20 minutes, until edges are brown and custard is set. Cool 5 minutes before serving. You can freeze these after baking. To reheat, place frozen quiches on baking sheet, bake at 375 degrees for 15 minutes or until heated through. Randy Rigg Submitted By RANDY RIGG On 08-18-95

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