Mini Shrimp Quiche 12 small unbaked pastry tart shells (or 9" spring-form tart pan) 4 oz. tin of small broken shrimp (8 oz. frozen, cooked, deveined small shrimp, thawed, tails removed, thoroughly drained and finely chopped) 1/4 cup finely chopped onion 1 cup shredded Swiss or cheddar cheese (1/2 cup white cheddar) 2 eggs, lightly beaten 1/2 cup Hellmann's mayonnaise (1/4 cup) 1/3 cup milk (1 cup mixed with 2 tsp. flour) 1/4 tsp. salt 1/4 tsp. dried dill weed (I added 1/2 tsp. Cajun spice)
Rinse and drain shrimp. Divide equally among the pastry shells. Divide onion among the pastry shells followed by the cheese. Beat eggs until frothy. Add mayonnaise, milk, salt and dill weed. Beat to mix. Pour over shrimp mixture. Bake at 400 for 15 to 20 minutes until nicely browned. Serve warm. Yield: 12 tarts. These freeze well!
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