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