Shrimp Mini Quiches

* Exported from MasterCook *

Shrimp Mini Quiches

Recipe By : Tidewater on the Half Shell
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Seafood
Lisa's Tnt

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese -- softened
1/4 pound butter -- softened
1 1/2 cups 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.