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

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