Busters Recipes

Mini Shrimp Quiches
  
1 sheet frozen puff pastry, thawed but unfolded
8 ounces frozen baby shrimp, thawed and patted dry (if using canned, rinse and drain)
4 ounces cream cheese (1/2 large block), at room temperature
1/8 tsp. dry mustard powder
1/4 tsp. dill weed
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
1/2 tsp. soy sauce
2 eggs
1/8 cup chopped chives
shredded Gruyere or Swiss cheese
  
  Preheat oven to 400 degrees. Grease mini-muffin pans.
On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle about 12 x 14 inches and 1/8-inch thick.
Using a 2 1/2-inch biscuit cutter, cut 24 rounds. Fit rounds into mini-muffin cups. Place 1 or 2 baby shrimp into each cup.
Blend cream cheese, dry mustard, dill weed, garlic powder, onion powder, salt, and soy sauce until smooth. Beat in eggs, one at a time, just until incorporated. Fold in chopped chives.
Spoon egg and cheese mixture over shrimp in each cup. Top with a sprinkling of Gruyere or Swiss cheese.
Bake 10 minutes until puffed and golden. Serve warm.
May be baked ahead and frozen. Reheat in a 350 degree oven for 15 to 20 minutes.
Makes 24 mini quiche appetizers.

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