| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Appetizers |
24 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
c |
Lard |
| 1 |
t |
Salt |
| 1 |
t |
Vinegar |
| 4 |
T |
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
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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