Petite Quiches
Erica
Freezes well.
ingredients
- 1 package refrigerated 2 pie crust dough
- 1 1/2 to 2 cups frozen cooked shrimp, thawed and chopped
- 1 cup cream
- 1/2 cup milk
- 3 eggs, lightly beaten
- salt to taste
- 1 teaspoon fresh snipped dill
- 1 small clove garlic, minced
- 1/2 cup gruyere cheese, grated
- 1/3 cup parmesan cheese, grated
directions
- 1
Combine cream, eggs, salt, dill and garlic. Set aside.
- 2
Roll pie crust dough out so that it is a bit thinner. Cut and press dough rounds into well-greased mini-muffin tins, forming small cups. Into each pastry cup place some bits of shrimp, sprinkle with gruyere and parmesan. Spoon the filling over the shrimp and cheese.
- 3
Bake 5 minutes at 425 degrees and then reduce temperature to 350 degrees and bake 15 minutes longer until quiches are set and lightly browned on top.
- 4
For freezing, cool baked quiches, chill. Remove from freezer one half hour before serving. Reheat 15 to 20 minutes at 350 degrees.
Source: Epicurious
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