| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Appetizers | 24 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 3 | c | Lard |
| 1 | ts | Salt |
| 1 | ts | Vinegar |
| 4 | tb | Cold water |
| 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 |
INSTRUCTIONS
PASTRY FILLING 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 cupcake size. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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