Shrimp Cocktail Quiche

Here's a very versatile recipe that works well in these little individual portions as an appetizer course or make it as a full size quiche to serve as a quick workday supper. On the weekend this is a tasty dish to serve when entertaining guests at a great weekend brunch.

1 pound frozen puff pastry

Roll out the puff pastry and cut it into  twelve 4 inch squares. Place the squares into lightly greased muffin tins, making sure the pastry is pushed into the corners. Chill in the refrigerator for a few minutes.

1 pound shrimp
2 tbsp butter
1 tbsp olive oil
salt and pepper to season
3 tbsp chopped dill or tarragon

Heat the butter and olive oil over medium high heat in a saute pan. Quickly saute the shrimp for only a minute or two, adding the salt and pepper to season. A very light saute is all that is needed. Be careful not to over cook the shrimp at this point. Remove from heat and toss in the chopped herbs. Let cool for a few minutes. Reserve at least a dozen shrimp to garnish the quiche and divide the remaining shrimp evenly into the prepared pastries in the muffin cups.

 

Whisk together:

6 extra large eggs

1/2 cup whipping cream

1/4 tsp salt

1/4 tsp coarsely ground black pepper

Pour the egg mixture over the shrimp and herbs  in the muffin tins. Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 7-10 minutes or until the eggs have just set. Allow to rest for 5 minutes before removing from the pans. Serve with Spicy Quick Tomato Compote.

 

For a full size 9 inch quiche, you will need only about half the amount of pastry. Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 20-25 minutes or until the eggs have just set.

Spicy Quick tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce or chili flakes
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.