Recipe(tried): More Bridal Luncheon suggestions... Mini Quiches, Artichoke and Shrimp Bowl

Here are two you could possibly use, I've made them both for parties we have given.

Mini Quiches
Makes 48 quiche

Egg Filling Mixture

4 eggs
1/4 cup light cream
2 Tbsp flour
1/8 tsp salt
2 Tbs lemon juice

Wrap and chill your favorite all-purpose pastry for about an hour. Form into 48 1-inch balls and press into miniature muffin tins.

Place 1/2 teaspoon filling (ham, shrimp, etc.) in center of each, then 1 tablespoon egg filling mixture.

Bake in a 400 degrees oven for 12 - 15 minutes. Cool 5 minutes and remove from tins. You may freeze and reheat.

Artichoke and Shrimp Bowl

1 egg yolk
2 tbsp. chopped parsley
3/4 cup olive oil
2 tbsp. chopped chives
1/4 cup wine vinegar
2 tbsp. Dijon mustard
1 pkg. frozen artichoke hearts, cooked until tender crisp
1 shallot, chopped fine
1 lb. medium shrimp, cleaned & cooked

Use blender or hand beater. Using blender, place egg yolk in container & blend for 10 seconds.(Hand: Mix for 2 min). Add oil, vinegar & mustard. Beat only til mixture is creamy. Place dressing in bowl with shallots, herbs , artichoke hearts & shrimps.

Marinate for several hours, or overnight.

Looks lovely served in a silver or silverplate bowl.