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Shrimp and Cheese Mini Quiches
Prep 10min
Total45min
Ingredients13
Servings12
I made these mini quiches for the first time with king crab for a get-together with friends and they were a huge success! I’ve been dying to make them again because they are so versatile and simple, but I wanted to use shrimp this time. You can use whatever filling you like: prosciutto, bacon, chorizo, corn, spinach, etc.
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Ingredients
1package of Pillsbury™ Refrigerated Pie Crust
9-10 large raw shrimp
1tablespoons of oil
1cup of chopped onion
2cloves of garlic
1/2cup of green pepper, chopped
1/2cup of orange pepper, chopped
1/2teaspoon of ground chili pepper (optional)
2green chives, chopped
1/2cup cream
4ozs cream cheese
4eggs
1/2cup grated parmesan cheese
Directions
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1
Using a round cookie cutter (3 1/2 inches), cut 12 circles out of the pie crust and set aside.
2
Spray a little bit of cookie spray into quiche molds. Fit the 12 pie rounds into each mold with your fingers and cut off the excess dough. Poke the bottom with a fork.
3
Heat the oil in a saucepan and stir fry the garlic over medium heat without burning. Add the onions, salt and pepper, sauté for 3 minutes or until the onion is translucent. Incorporate the shrimp and peppers; cook them for another 3 minutes. Remove and strain the excess water.
4
Combine the eggs, cream cheese, cream, chili pepper, salt and pepper in a blender.
5
In a large container, mix the cooked onions, shrimps, and parmesan cheese and be sure to mix them well.
6
Fill each mold with approximately 1/2 cup of the mixture and bake for 28-30 minutes at 375°F. Serve hot.
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Substitute shrimp with king crab, 8 strips of bacon, or simple use vegetables like spinach or broccoli.
You can also substitute cream cheese with Havarti or mozzarella.
It’s important not to fill the molds all the way to avoid spillage. If liquid gets out, the molds will stick.
The recipe also works for one large quiche.
If you don’t have quiche molds you can also use a mold for 12 cupcakes or 24 mini cupcakes.
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No nutrition information available for this recipe
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I made these mini quiches for the first time with king crab for a get-together with friends and they were a huge success! I’ve been dying to make them again because they are so versatile and simple, but I wanted to use shrimp this time. You can use whatever filling you like: prosciutto, bacon, chorizo, corn, spinach, etc.
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