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Title: Shrimp Mini Quiches
Categories: Appetizer Seafood Blank
Yield: 30 Servings
| 3 | oz | Cream cheese; softened |
| 1/4 | lb | Butter; softened |
| 1 1/2 | c | Flour |
30 small shrimp -- cooked and peeled 1 extra large egg -- beaten 1/2 cup heavy cream 1 1/2 tablespoons Brandy 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dried dill -- OR to taste 1 1/2 teaspoons fresh dill 1 2/3 ounces Gruyere or Swiss
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. Posted to MM-Recipes Digest V4 #5 by Lisa
Clarke Recipe by: Tidewater on the Half Shell
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