Mini Shrimp Quiches Appetizers |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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I was looking for some new recipes to serve on movie night and found 5 that I can't wait to serve... they are from Ingredients:
sheet frozen puff pastry, thawed but unfolded |
8 ounces frozen baby shrimp, thawed and patted dry (if using canned, rinse and drain) |
4 ounces cream cheese (1/2 large block), at room temperature |
1/8 tsp dry mustard powder |
1/4 tsp dill weed |
1/4 tsp garlic powder |
1/4 tsp onion powder |
1/2 tsp salt |
1/2 tsp soy sauce |
2 eggs |
1/8 cup chopped chives |
shredded gruyere or swiss cheese |
Directions:
1. Preheat oven to 400 degrees F. Grease mini-muffin pans.
2. On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle about 12 x 14 inches and 1/8-inch thick. Using a 2-1/2-inch biscuit cutter, cut 24 rounds. Fit rounds into mini-muffin cups. Place 1 or 2 baby shrimp into each cup.
3. Blend cream cheese, dry mustard, dill weed, garlic powder, onion powder, salt, and soy sauce until smooth. Beat in eggs, one at a time, just until incorporated. Fold in chopped chives.
4. Spoon egg and cheese mixture over shrimp in each cup. Top with a sprinkling of Gruyere or Swiss cheese.
5. Bake 10 minutes until puffed and golden. Serve warm.
6. May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes.
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