Shrimp Mini-Quiches

  • Yield: 30 servings


Quiche Shells:
3ounces cream cheese, softened
1/4pound butter, softened
1 1/2cups flour
Quiche Mixture: Shrimp
30small fresh shrimp, steamed and peeled
1-- extra large egg, beaten
1/2cup heavy cream
1 1/2tablespoons Brandy
1/2teaspoon salt
1/2teaspoon pepper
1teaspoon dried dill, or 1 /12 tsp. fresh dill
1 2/3ounces Gruyere or Swiss cheese


  1. To prepare the shells.  Preheat oven to 400F.
  2. Combine sour cream and butter, beating until smooth.
  3. Add flour and mix well.  Shape dough into 30 1-inch balls.
  4. Place in a lightly greased 1 3/4-inch muffin pans; shape into shells.  Prick bottom and sides of pastry shells with fork.
  5. Bake at 400F for 5 minutes.  Let cool in pan on wire rack.
  6. To prepare the quiche mixture.  Preheat oven to 350F.
  7. Place one shrimp in each shell.
  8. Combine egg, cram Brandy, salt, pepper and dill, dividing evenly among shells, about 2 teaspoons each.
  9. Slice cheese into 30 small triangles and place one on each appetizer.
  10. Bake at 350F for 20 minutes, or until set.
  11. Cool.  Remove from tins; freeze in foil.  To reheat, place frozen appetizers on baking sheet.  
  12. Bake at 375F for 7 to 10 minutes.


Recipe reprinted with permission from theAssociation of Junior Leagues International’sTidewater on the Half Shell (Norfolk, Va., 1985).