Mini Shrimp Quiches
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Ingredients:
1 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
Preparation:
Preheat oven to 400 degrees F. Grease mini-muffin pans.
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.
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.
Spoon egg and cheese mixture over shrimp in each cup.Top with a sprinkling of Gruyere or Swiss cheese.Bake 10 minutes until puffed and golden.Serve warm.May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes.
