Recipe(tried): Shrimp Mini Quiches (using mini muffin tins, freeze ahead, 1980's)

SHRIMP MINI QUICHES

FOR THE QUICHE SHELLS:
1 (3 oz) pkg cream cheese, softened
1/4 lb (1/2 cup) 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 (whipping) cream
1 1/2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried dill OR 1 1/2 teaspoons fresh dill (or to taste)
1 2/3 oz Gruyere or Swiss cheese

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

Reduce oven temperature to 350 degrees F.

TO PREPARE THE FILLING:
Place one shrimp in each shell.

Combine egg, heavy 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 for 20 minutes or until set.

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

*I use frozen small salad shrimp, precooked ready to go. I thaw under running cold after for a few minutes. You can also use fresh shrimp, just boil and peel beforehand.

Makes 30 quiches
Adapted from source: Tidewater on the Half Shell: Fine Virginia Recipes by Junior League of Norfolk-Virginia Beach, 1985