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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mini Shrimp Quiche Recipe

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This recipe for Mini Shrimp Quiche is from A Collection of My Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust

1/4 c soft butter
4 oz cream cheese
2 T heavy cream
1 1/4 c flour
1/2 t salt

Filling

1 1/2 c finely chopped onions
1 1/2 c finely chopped cooked shrimp
1 1/2 c heavy cream
3 eggs
1/4 c swiss cheese grated
1 T fresh dill, minced
1/2 c grated parmesan cheese
Directions:
Directions:
Crust:
Mix butter, cream cheese and heavy cream together with hand mixer till blended. Add flour and salt. Do not over work the dough. Wrap in plastic wrap and refrigerate 2 to three hours till well chilled.

Roll out dough on a floured surface to 1/4 inch thickness. Using an ice cream scoop create 1" balls from the dough. Using a mini cupcake pan that has been sprayed with Pam, place each ball into a section of the pan and gently press into the bottom and sides of the pan using a wooden tool designed for this purpose. (You can find these at any kitchen store)
Once all of the dough has been used and pressed into the mini muffin tins, prepare the filling.

Filling

Combine the heavy cream and eggs until well blended. Add the swiss cheese, onions, shrimp and dill and stir to combine well.

Put 2 T of filling in each prepared curst. Sprinkle with the Parmesan Cheese.

Bake in a preheated 425º oven for 15 minutes. Reduce the heat to 350 and bake another 15 minutes.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
2 hours

 

 

 

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