Individual Mini Shrimp Quiches

Bergy's Note:

These are great for brunch or as an appetizer You pick. Hope you try these on a brunch buffet they will quickly disappear.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 16

• 36 frozen mini tart shells
• ½ lb shrimp , cooked, chopped (save 36 shrimp whole)
• 4 eggs , beaten
• 1 cup small curd cottage cheese
• 4 tablespoons parmesan cheese , grated
• 4 tablespoons chives , chopped
• 1 dash hot pepper sauce (Tabasco "or" peri-peri "or" your choice)
• 1 cup monterey jack cheese or 1 cup your favorite cheese , grated

Directions:

1. Bake the tart shells in a 375°F oven for about 5 minutes.
2. Coarsely chop the shrimp (except for 36 you have set aside for garnish).
3. Beat together the eggs and cottage cheese.
4. Stir in the chopped shrimp, Parmesan, chives, hot pepper sauce and pepper.
5. Spoon the cooked, shrimp mixture into the tarts shells.
6. Top with grated cheese and the reserve shrimp.
7. Bake for 20 minutes or until golden or until they arepuffed and golden.

Reviews

[BothFex]

Made these for a tropical buffet I put together for our local Chamber. I changed a few things- I could only find filo dough gem sized tart shells. So I proceeded using these. I didn't have to brown the shells prior to filling, and the filling itself went a lot further (I made 45 quiches and still had filling left). Still all in all things went well. There weren't any left! I'll be making these again.