| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
Swiss |
Appetizers, Seafood, Lisa’s tnt |
30 |
Servings |
INGREDIENTS
| 3 |
oz |
Cream cheese; softened |
| 1/4 |
lb |
Butter; softened |
| 1 1/2 |
c |
Flour |
| 30 |
sm |
Shrimp; cooked and peeled |
| 1 |
|
Extra large egg; beaten |
| 1/2 |
c |
Heavy cream |
| 1 1/2 |
tb |
Brandy |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Dried dill; OR to taste |
| 1 1/2 |
ts |
Fresh dill |
| 1 2/3 |
oz |
Gruyere or Swiss |
INSTRUCTIONS
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.
.
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.
Recipe by: Tidewater on the Half Shell Posted to TNT - Prodigy's Recipe
Exchange Newsletter by "Francis X. Castellano" <fxcastel@nps.navy.mil> on
Aug 6, 1997
A Message from our Provider:
“You’re never too young for God”