Miniature Shrimp Quiches

These bite-sized shrimp quiches start with a homemade cream cheese pastry that bakes up tender and buttery. Each mini shell gets packed with Swiss cheese, chopped shrimp, and chives, then filled with a custard seasoned with nutmeg and a dash of hot sauce.

The cream cheese pastry is the star here. Chilling the dough for a full hour keeps it firm enough to press into miniature muffin tins without sticking or shrinking. Don’t rush that step.

The custard should be just set when you pull them out, with a slight jiggle in the center. Overbaking dries out the filling and turns the eggs rubbery.

Kitchen Tips

• Soften the butter and cream cheese fully before mixing so the dough comes together smooth with no lumps.
• Press the dough evenly and thin into each cup. Thick spots bake unevenly and stay doughy.
• Let the quiches cool in the pan for 5 minutes before removing so they hold their shape.
• These freeze well before baking. Fill the shells, freeze on the tray, then bake from frozen adding 5-8 extra minutes.

Variations

• Swap shrimp for lump crab or finely diced smoked salmon.
• Use Gruyère instead of Swiss for a nuttier, more complex flavor.
• Add a pinch of cayenne to the custard for extra heat.