| 1 | Filling 30 small shrimp -- cooked and peeled 1 extra large egg -- beaten ?cup heavy cream 1 ?tablespoons brandy ?teaspoon salt ?teaspoon pepper 1 teaspoon dried dill -- or to taste 1 ?teaspoons fresh dill 1 2/3 ounces gruyere or swiss |
| 2 | quiche shells preheat oven to 400 degrees. |
| 3 | Combine cream cheese and butter until smooth. |
| 4 | Add flour and mix well. |
| 5 | Shape dough into 30 1 inch balls. |
| 6 | Place in lightly greased mini muffin tins. |
| 7 | Shape into shells. |
| 8 | Prick bottom and sides with a fork. |
| 9 | Bake at 400 °F for 5 minutes. |
| 10 | Let cool in pan on a wire rack. |
| 11 | Prepare filling. |
| 12 | Filling: preheat oven 350 degrees. |
| 13 | Place one shrimp in each shell. |
| 14 | Combine egg, cream, brandy, salt, pepper and dill. |
| 15 | Divide evenly among shells, about 2 teaspoons each. |
| 16 | Slice cheese into 30 small triangles and place one on each appetizer. |
| 17 | Bake at 350 °F for 20 minutes or until set. |
| 18 | freezing directions: cool. |
| 19 | Remove from tins. |
| 20 | Freeze in foil. |
| 21 | To reheat, place quiches on a baking sheet. |
| 22 | Bake at 375 °F for 7-10 minutes. |
| 23 | Notes : i use frozen small salad shrimp, precooked ready to go. |
| 24 | I thaw under running cold ater for a few minutes. |
| 25 | You can also use fresh shrimp, just boil and peel beforehand. |
| 26 | recipe by: tidewater on the half shell |
| 27 | by "francis x. |
