Title: Miniature Seafood Quiches
Categories: Appetizer
Yield: 5 Servings
| PASTRY |
| 2 | c | Flour |
| 2/3 | c | Lard |
| 1 | ts | Salt |
| 1 | ts | Vinegar |
| 4 | tb | Cold water |
| FILLING |
| 3/4 | c | Chopped cokked shrimp |
| 1/4 | c | Fine sliced green onions |
| 1 | c | (4-oz) shred swiss cheese |
| 1/2 | c | Mayonnaise |
| 2 | | Eggs |
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 3/4 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 ccake size.