SHRIMP MINI QUICHES

FOR THE QUICHE SHELLS:
1 (3 oz) pkg cream cheese, softened
1/4 lb butter, softened
1 1/2 cups flour
FOR THE FILLING:
30 small shrimp, cooked and peeled
1 extra large egg, beaten
1/2 cup heavy cream
1 1/2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dill or 1 1/2 teaspoons fresh dill (to taste)
1 2/3 ounces Gruyere or Swiss

TO MAKE THE QUICHE SHELLS:
Preheat oven to 400 degrees F.

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 F for 5 minutes. Let cool in pan on a wire rack.

Turn oven to 350 degrees F.

TO MAKE THE FILLING:
Place one shrimp in each shell; set aside.

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 F for 20 minutes or until set.

FREEZING DIRECTIONS:
Cool baked mini quiches. Remove from tins. Freeze in foil. To reheat, place quiches on a baking sheet. Bake at 375 degrees F for 7-10 minutes.

Makes 30 servings
Source: Tidewater on the Half Shell