Recipe - Miniature Seafood Quiches

PASTRY
2 cup Flour
3 cup Lard
1 teaspoon Salt
1 teaspoon Vinegar
4 tablespoon Cold water

FILLING
Three fourths cup Chopped cokked shrimp
One fourth cup Fine cut or sliced up green onions
1 cup (4oz) shred swiss cheese
One half cup Mayonnaise
2 Eggs

CRUST: Combine flour and salt. With a pastry blender, cut in lard until
mixture resembles peas. Add vinegar and water and cut in until well
blended. Roll out on lightly floured surface and cut to fit mini muffin
pans. Line pans and fill with quiche mixture. MIXTURE: Fill each tartlet
with shrimp, onion and cheese, pulverizedin processor, about Three fourths full. Beat
together the mayonnaise, eggs, milk, salt and dill and pour over the
tartlets, dividing evenly. Bake quiches in an oven preheated to 400 degrees
for 1520 minutes, or until tops are puffy and golden brown. Makes 24
miniature appetizers or 12 cupcake size.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini