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Miniature Shrimp Quiches

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Submitted by April

YIELD

3 dozen

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

1 237
CUP ML SWISS CHEESE
shredded, (4 ounces)
½ 118
CUP ML SHRIMP, COOKED
finely chopped *
2 3E+1
TABLESPOONS ML CHIVES
chopped
½ 2.5
TEASPOON ML THYME
dried *
2 2
LARGE LARGE EGGS
beaten
½ 118
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML NUTMEG
ground
1 1
DASH DASH RED HOT PEPPER SAUCE *
Pastry shells
½ 118
CUP ML BUTTER
or margarine, softened
½ 0.5
PACKAGE PACKAGE CREAM CHEESE
softened, (4 ounces)
1 ½ 355
¼ 1.3
TEASPOON ML SALT

Directions

PASTRY SHELLS: Beat butter and cream cheese at medium speed of an electric mixer until well blended; stir in flour and salt.

Cover and chill 1 hour. Shape chilled dough into 1-inch balls.

Place in ungreased miniature (1 ¾ inch) muffin pans, shaping each ball into a shell.

QUICHE: Combine first 4 ingredients, spoon evenly into pastry shells.

Combine eggs and remaining ingredients, stirring well; pour mixture evenly into pastry shells.

Bake at 350℉ (180℃) for 30 to 35 minutes or until set.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 589 62% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 590mg 25%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 35g
Vitamin A 27% Vitamin C 2%
Calcium 28% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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