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Dilled Shrimp Mini Quiches

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Servings: Serves 6

Cook Time: 12 minutes

Prep Time: 30 minutes


Dilled Shrimp Mini Quiches
1/2 lb Cooked baby shrimp
4 each Large eggs
1/2 cup Sour cream, lowfat
1 teaspoon Kosher salt
3/4 teaspoon Fresh dill, chopped
1 pkg Frozen phyllo pastry shells


1. Preheat oven to 350 degrees F and set oven rack in top third of oven. Line a rimmed baking sheet with parchment paper. If you're using frozen cooked salad shrimp, place them in a colander and run tepid water over them to thaw. Dry shrimp with paper towels and set aside.
2. In a small mixing bowl, whisk together eggs, sour cream, salt, and chopped dill until thoroughly combined.
3. Remove phyllo shells from freezer and place on lined baking sheet. Fill each frozen shell with a scant tablespoon of egg mixture.
4. Bake for 12 to 15 minutes until filling is just set and doesn't jiggle when moved. Let quiches cool on baking sheet for about 10 minutes. When ready to serve, place one shrimp on each quiche and garnish with a sprig of dill.
Source: Hannaford fresh Magazine, July - August 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 132 kcal (6%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 7 g (35%)
Cholesterol 222 mg (74%)
Sodium 551 mg (22%)
Total Carbohydrates 6 g (2%)
Dietary Fiber 2 g (8%)
Protein 17 g (28%)
Vitamin A 333 IU (6%)
Vitamin C 3 mg (5%)
Calcium 63 mg (1%)
Iron 7 mg (11%)

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