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.
Ingredients
- 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
Tools
- 2-inch round cookie cutter
- Mini muffin pan
- Measuring tools
- Skillet
- Bowl
- Whisk
- Spoon
Preparation
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.
Optional
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?
Hashtags: #recipes #shrimp #appetizers
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Bearman
/ July 26, 2013You have no idea what heavy cream does to me hahaha
Bearman recently posted..Chromecast Giveaway
Red of M3
/ July 29, 2013I can think of about six things I would not write in a comment. o.O
Gail Thornton
/ July 26, 2013This recipe is making my mouth water! I can see them coming out of the oven, and me squirming while I wait to pop one into my mouth. I’m pressing Print in the share bar below for sure! Thanks Red.
Gail Thornton recently posted..Prose – Two Friends
Red of M3
/ July 29, 2013This one is nomnom. xxx
Laurie
/ July 26, 2013OK I’ve got to have this. Yes, the pie crust recipe would be great. Do you have a recipe for bread that doesn’t require letting it rise repeatedly? OK so I”m impatient.
Laurie recently posted..Filling the Calendar
Red of M3
/ July 29, 2013LOL! No. Even freezer bread requires rise time. All I can suggest is refrigerator bread, which rises in less time or during cooking. (Better if it rises before cooking though.) I will post the crust recipe with a dessert soon.
El Guapo
/ July 27, 2013Nicely done!
I think groceries are considerably cheaper near you.
El Guapo recently posted..Friday Foolishness – Gripping Edition
Red of M3
/ July 29, 2013Surprisingly, not by much. The produce is a tad cheaper, but the rest, not so much. The only thing which is truly cheaper there than here is lobster. Diary is cheaper here by a long shot. (See diary and poultry farms… 11 in a one mile radius from my house.)
Valentine Logar
/ July 27, 2013My azz just grew to immense proportions! Not that it wasn’t already perfectly round, now though it is of greater roundness.
Wonderful just dreaming though.
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Red of M3
/ July 29, 2013Other than the good dose of cholesterol from the shrimp, this one is really pretty benign. The serving size is three quiches, which with a side of asparagus or an arugula salad will not tip the scale as much as you might think and still be filling.
benzeknees
/ July 27, 2013Love shrimp & quiche! We buy frozen shrimp in large bags & then use it to make stir fry. This looks good though, maybe I’ll have to try it.
Red of M3
/ July 29, 2013It is uber nommy with fresh shrimp. Chop them finely or pulse them a couple times in the processor to get them small. If you are using salad size, you can put one in each shell for a different consistency. xxx
Sue Dreamwalker
/ July 27, 2013Sounds Good to me Red, Love Quiches and make many a cheese and onion one, topped with sliced tomatoes.. But never thought of adding shrimp.. 🙂
Hope you are Well Red.. 🙂
love and Hugs Sue
Sue Dreamwalker recently posted..Friday Facts ~ Service with a Heart~
Red of M3
/ July 29, 2013Working on well, Sue. I am so very pleased to see you! Quiche is so versatile. I use it to clean out the kitchen pretty regularly. When I do not feel like pie crust, I put them in ramekins and a mari bain. Serve them over biscotti or French toast triangles. Nom nom… xxx <3
C. Brown
/ July 27, 2013If I had the desire to go back to cooking again I would so do this. But I enjoyed just the reading of it!
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Red of M3
/ July 29, 2013Perhaps that darling of yours could fix it for you. They travel well in a lunch pack or picnic basket. xxx
Tess Kann
/ July 27, 2013This sounds delish and I love to cook. I usually make quiche without the crust to save calories. Shrimp is a weakness of mine.
I’ve updated my email here. Let’s see what happens.
Tess Kann recently posted..Coming Soon, but When?
Red of M3
/ July 29, 2013I told Sue a few comments ago how I like mine without crust. This one is nommy as written or with any of the additions. Quiche is so versatile; you can make it with nearly anything.
Bo Lumpkin
/ July 30, 2013Rednecks don’t eat quiche but we sure like us some shrimp. I love to cook and experiment. I might try this except I will make hushpuppy mix and put them in a cornbread muffin pan and make Shrimp Puppies.
Bo Lumpkin recently posted..Hank the Handy Man-Shirley You Jest
Red of M3
/ August 1, 2013LOL! Exactly like it, but different. I have a great recipe for shrimp puppies. Which reminds me of an even better recipe for shark croquettes. Mmmm.