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Shrimp and Cheese Mini Quiches

Name: Shrimp and Cheese Mini Quiches
Prep time: 10 min
Total time: 45 min
Yield: 12
Cuisine: French
Ingredients: 1 package of Pillsbury™ Refrigerated Pie Crust; 9-10 large raw shrimp; 1 tablespoons of oil; 1 cup of chopped onion; 2 cloves of garlic; 1/2 cup of green pepper, chopped; 1/2 cup of orange pepper, chopped; 1/2 teaspoon of ground chili pepper (optional); 2 green chives, chopped; 1/2 cup cream; 4 ozs cream cheese; 4 eggs; 1/2 cup grated parmesan cheese

Prep 10 min
Total 45 min
Ingredients 13
Servings 12

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.

Ingredients

1 package of Pillsbury™ Refrigerated Pie Crust
9-10 large raw shrimp
1 tablespoons of oil
1 cup of chopped onion
2 cloves of garlic
1/2 cup of green pepper, chopped
1/2 cup of orange pepper, chopped
1/2 teaspoon of ground chili pepper (optional)
2 green chives, chopped
1/2 cup cream
4 ozs cream cheese
4 eggs
1/2 cup grated parmesan cheese

Directions

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.

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.

No nutrition information available for this recipe

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.