Instructions: Quiche Shells Preheat oven to 400 degrees. Combine cream cheese and butter until smooth. Add flour and mix well. Shape dough into 30 1 inch balls.

Place in lightly greased mini muffin tins. Shape into shells. Prick bottom and sides with a fork. Bake at 400 degrees for 5 minutes. Let cool in pan on a wire rack. Prepare filling.

Filling: Preheat oven 350 degrees. Place one shrimp in each shell. Combine egg, cream, brandy, salt, pepper and dill. Divide evenly among shells, about 2 teaspoons each. Slice cheese into 30 small triangles and place one on each appetizer. Bake at 350 degrees for 20 minutes or until set.

Freezing directions: Cool. Remove from tins. Freeze in foil. To reheat, place quiches on a baking sheet. Bake at 375 degrees for 7-10 minutes.

NOTES : I use frozen small salad shrimp, precooked ready to go. I thaw under running cold after for a few minutes. You can also use fresh shrimp, just boil and peel beforehand.

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