"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

MINI QUICHETTES Recipe

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This recipe for MINI QUICHETTES, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Dean
Added: Thursday, April 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup (1 stick) plus 1 tablespoon butter, softened, divided

1 (3-ounce) package cream cheese, softened

1 cup all-purpose flour

1 medium onion, chopped

4 ounces small shrimp

1/2 cup grated Swiss cheese

2 eggs, lightly beaten

1/2 cup milk

1/8 teaspoon ground nutmeg

Freshly ground pepper

Directions:
Directions:
Beat together 1/2 cup butter and cream cheese until smooth; blend in flour until smooth dough forms. Wrap in waxed paper; chill at least 30 minutes or up to 1 day. Form dough into 1-inch balls. Press balls into the bottom and sides of miniature muffin cups (about 1 1/2 to 2 inches in diameter).

Preheat oven to 450 degrees. Lightly saute onion in remaining 1 tablespoon butter. Add a few shrimp and a bit of onion to each muffin cup. Top with a bit of grated cheese.

Stir together eggs, milk, nutmeg and pepper to taste. Pour into muffin cups, dividing evenly. Do not overfill. Bake for 10 minutes, then reduce heat to 350 degrees and bake 15 minutes or until custard sets. Serve immediately. (To prepare in advance, remove baked quiches from muffin tins and place on baking sheets. Refrigerate or freeze. Reheat in a 450-degree oven. Frozen quiches take 10 minutes to reheat

Number Of Servings:
Number Of Servings:
Yield: 24 servings

 

 

 

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