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Dilled Shrimp Mini Quiches

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    15 minutes

Ingredients

30 fresh or frozen cooked salad shrimp
4 each Large eggs
1/2 cup Sour cream, lowfat
1 teaspoon Kosher salt
3/4 teaspoon Fresh dill, chopped
2 (2.1-oz.) pkg. frozen phyllo pastry shells, 30 shells total (keep in freezer until ready to fill)
Dilled Shrimp Mini Quiches

Directions

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

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 144
Total Fat 16 g (25%)
Saturated Fat 3 g (13%)
Cholesterol 190 mg (63%)
Sodium 540 mg (23%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 0 n/a
Protein 10 g (17%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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