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Mini Shrimp Quiches Recipe


Tiny bite-sized quiches filled with shrimp and cheese are a perfect finger-food for parties.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 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 F. 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 F. oven for 15 to 20 minutes.

Yield: 24 mini quiche appetizers

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