When someone mentions shrimp or quiche, the instant reaction is to think expensive. When you think about ordering them as an appetizer, your wallet could go into shock. How about 36 mini shrimp quiches for under $8? It is completely doable.
- 2 9-inch pie crusts*
- 1/2 C onion, finely chopped or 2 TBS reconstituted minced onion
- 1 TBS butter
- 2 eggs
- 1/3 C heavy cream**
- 1 (4 ounce) can cocktail shrimp (smallest)
- 1/2 tsp dried basil or 1 tsp fresh basil leaves, shredded
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 3/4 C shredded Swiss or provolone cheese
- 2-inch round cookie cutter
- Mini muffin pan
- Measuring tools
1. Cut pie crust with cookie cutter into 36 two-inch rounds. Press each into the bottom and sides of mini muffin tin wells. Preheat oven to 375°F. Drain shrimp.
2. Sauté onion in butter until clear and tender.
3. In a medium bowl, whisk eggs into the cream. Add shrimp, marjoram, salt and pepper. Stir until mixed well.
4. Spoon 1 teaspoon of cheese into bottom of each pie crust. Fill crusts with egg mixture.
Bake quiches for 15-18 minutes, until crusts are golden and centers are firm. Serve three to a plate.
A. Substitute marjoram or tarragon for basil.
B. Top with 1/2 tsp sour cream or cocktail sauce.
C. Sprinkle tops with dried parsley or paprika before baking.
D. Use cayenne pepper and pepper-jack cheese.
E. Substitute bell, banana or fresh green chili pepper for one-half of onion.
F. Use Greek spice blend (allspice, red pepper flakes, cinnamon, garlic powder) in place of pepper and feta cheese.
As an appetizer, this serves twelve. As a really fun finger-food main course, it serves six. These freeze well and keep frozen for up to three months. To reheat, thaw in refrigerator 4-6 hours and bake in toaster oven at 300°F for 5-7 minutes or until heated through. Microwaving is not recommended.
* Using store-bought pie crusts increases the cost of this dish by $1.50-2.50. Let me know if you would like the cheap recipe for pie crust.
** If you will not use the rest of the heavy cream in other recipes before it goes bad, make a substitute with 1/3 C milk and 2 TBS butter. Measure milk and set on counter. Melt butter over medium-low heat. Thoroughly mix melted butter into milk.
Other substitutes for heavy cream include plain or Greek yogurt and evaporated milk.
NOTE: Butter in recipes does not mean margarine or vegetable spread (tub spread). Butter may or may not contain salt based on your dietary needs unless specified as unsalted butter.
Do you like shrimp and/or quiche? Do you hate to cook? What is your favorite shrimp dish?
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