MINI SHRIMP & PEPPER QUICHES

Ingredients

1 pack shortcrust pastry dough

3 large eggs

¾ cup evaporated Milk

Salt and Black Pepper

12 – 16 large shrimp, peeled and deveined

1 tsp paprika

Pinch of cayenne pepper

1 large sweet pepper, diced

1½ cups grated cheddar cheese

Cooking spray

Directions

1. Slice the shrimp horizontally in half. Season the shrimp with a little paprika, salt, black pepper and cayenne. Set aside.
2. Preheat the oven to 375 degrees F.
3. Lightly spray a muffin tin with cooking spray. Roll out the pastry to ¼ -inch thickness and using a round cookie cutter or edge of a round glass, cut out circles and line the muffin tins with the pastry, both the base and up the sides. Bake in the oven just until done. Set aside to cool
4. Meanwhile heat oil in a sauté pan over medium high heat. Add the sweet pepper and cook for 1 minute. Add the shrimp and cook for 2 – 3 minutes or just until the are opaque. Remove from pan.
5. Add the evaporated milk to the beaten egg along with a pinch of salt and black pepper.
6. Assemble the quiches. Place a little grated cheese on the base of the tart. Top with a little of the shrimp and pepper mixture. Pour in the egg mixture being careful not to overfill the shell. Sprinkle with a little extra grated cheese.
7. Bake in preheated 375 degree F oven for 10 – 15 minutes or until golden brown. Remove quiches from the tin and serve.