*  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.