Title: Miniature Shrimp Quiches
Categories: Appetizer Seafood
Yield: 3 Dozen
| 1 | c | Shredded Swiss cheese (4 oz) |
| 1/2 | c | Finely chopped cooked shrimp |
| 2 | tb | Chopped fresh chives |
| 1/2 | ts | Dried thyme |
| | | Pastry shells |
| 2 | lg | Eggs, beaten |
| 1/2 | c | Half-and-half |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Ground nutmeg |
| | ds | Hot sauce |
| PASTRY SHELLS |
| 1/2 | c | Butter or margarine, soft |
| 1/2 | pk | Cream cheese, softened (4-oz) |
| 1 1/2 | c | All-purpose flour |
| 1/4 | ts | Salt |
PASTRY SHELLS: Beat butter and cream cheese at medium speed of an electric
mixer until well blended; stir in flour and salt. Cover and chill 1 hour.
Shape chilled dough into 1-inch balls. Place in ungreased miniature (1
3/4-inch) muffin pans, shaping each ball into a shell. QUICHE: Combine
first 4 ingredients, spoon evenly into pastry shells. Combine eggs and
remaining ingredients, stirring well; pour mixture evenly into pastry
shells. Bake at 350 for 30 to 35 minutes or until set.