Miniature Seafood Quiches Recipe

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Miniature Seafood Quiches Ingredients

PASTRY

2 cup flour
3 cup lard
1 tsp salt
1 tsp vinegar
4 tbsp cold water

FILLING

3/4 cup chopped cokked shrimp
1/4 cup fine sliced green onions
1 cup (4-oz) shred swiss cheese
1/2 cup mayonnaise
2 eggs

A Recipe for
Miniature Seafood Quiches

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
Diogenes the Cynic

This Miniature Seafood Quiches recipe is one of many in our Egg Category.

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This Recipe for Miniature Seafood Quiches is one of thousands in the Recipes-to-go Egg Cookbook.

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Miniature Seafood Quiches Recipe
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Lisa Claymen

This is a recipe for Miniature Seafood Quiches from the recipe cookbook of Recipes-to-go (Egg)

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
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Miniature Seafood Quiches recipe - a tasty recipe for you to add to your collection!
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people.
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I will not eat oysters. I want my food dead. Not sick--not wounded--dead.
Woody Allen

Miniature Seafood Quiches

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
Fran Lebowitz

Miniature Seafood Quiches Directions

CRUST: Combine flour and salt. With a pastry blender, cut in lard
until mixture resembles peas. Add vinegar and water and cut in until
well blended. Roll out on lightly floured surface and cut to fit mini
muffin pans. Line pans and fill with quiche mixture. MIXTURE: Fill
each tartlet with shrimp, onion and cheese, pulverizedin processor,
about 3/4 full. Beat together the mayonnaise, eggs, milk, salt and
dill and pour over the tartlets, dividing evenly. Bake quiches in an
oven preheated to 400 degrees for 15-20 minutes, or until tops are
puffy and golden brown. Makes 24 miniature appetizers or 12 cupcake
size.

Serves: 24

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Miniature Seafood Quiches Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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