Miniature seafood quiches

24 servings

Ingredients

Quantity Ingredient
2 cups Flour
3 cups Lard
1 teaspoon Salt
1 teaspoon Vinegar
4 tablespoons Cold water
¾ cup Chopped cokked shrimp
¼ cup Fine sliced green onions
1 cup (4-oz) shred swiss cheese
½ cup Mayonnaise
2 Eggs

Directions

PASTRY

FILLING

CRUST: Combine flour and salt. With a pastry blender, cut in lard until mixture resembles peas. Add vinegar and water and cut in until well blended. Roll out on lightly floured surface and cut to fit mini muffin pans. Line pans and fill with quiche mixture. MIXTURE: Fill each tartlet with shrimp, onion and cheese, pulverizedin processor, about ¾ full. Beat together the mayonnaise, eggs, milk, salt and dill and pour over the tartlets, dividing evenly. Bake quiches in an oven preheated to 400 degrees for 15-20 minutes, or until tops are puffy and golden brown. Makes 24 miniature appetizers or 12 cupcake size.

Related recipes