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

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