Cookie
Administrator
Pastry:
2 cups Monarch Tea-Bisk
1/4 cup shortening
3 to 4 tbsp. water
Filling:
1 can (4 oz. / 113 g) small shrimp
1 egg
1/2 cup cream
2 tbsp. chopped green onion
1/4 tsp. dried dill weed (optional)
Pinch pepper
3/4 cup grated swiss cheese
Measure Tea-Bisk into a bowl. Cut in shortening to form coarse crumbs. Add water 1 tablespoon at a time mixing lightly with a fork until dough clings together. Divide pastry in half and roll out to 1/8" thickness. Cut with fluted cutter and line 24 mini tart tins. Divide shrimp evenly into each shell. Beat together egg, cream, green onion, salt, dill weed and pepper. Pour evenly into tart shells. Sprinkle swiss cheese evenly over tops. Bake in preheated 375F oven for 20 minutes or until filling is set.
Makes 24 mini quiches.
2 cups Monarch Tea-Bisk
1/4 cup shortening
3 to 4 tbsp. water
Filling:
1 can (4 oz. / 113 g) small shrimp
1 egg
1/2 cup cream
2 tbsp. chopped green onion
1/4 tsp. dried dill weed (optional)
Pinch pepper
3/4 cup grated swiss cheese
Measure Tea-Bisk into a bowl. Cut in shortening to form coarse crumbs. Add water 1 tablespoon at a time mixing lightly with a fork until dough clings together. Divide pastry in half and roll out to 1/8" thickness. Cut with fluted cutter and line 24 mini tart tins. Divide shrimp evenly into each shell. Beat together egg, cream, green onion, salt, dill weed and pepper. Pour evenly into tart shells. Sprinkle swiss cheese evenly over tops. Bake in preheated 375F oven for 20 minutes or until filling is set.
Makes 24 mini quiches.
