Topped Mini-Quiche
Ingredients
For the Mini-Quiche:
- 1 32-count package frozen Florentine or Lorraine mini-quiche
For the Creamy Pest Topper:
- 2 tbsp. cream cheese spread (from 8-ounce container)
- 2 tbsp. basil pesto
- 1 tbsp. red bell pepper, finely chopped or pimiento
For the Red and Green Topper:
- 3 tbsp. cream cheese spread (from 8-oounce container)
- 4 grape tomatoes, each cut into quarters
- 1 tbsp. fresh parsley, chopped
For the Dill-Shrimp Topper:
- 2 tbsp. dill dip (from a store bought container)
- 16 tiny shrimp (from a can of ready-to eat shrimp)
Instructions
To prepare the mini-quiche:
- Prepare the mini-quiche per instructions on the package.
- Remove from the oven, place on a wire rack and allow to cool.
To prepare the creamy pest topper:
- In a small bowl, mix cream cheese and pesto.
- Spoon about ¾ tsp. onto each mini-quiche.
- Garnish each with bell pepper.
To prepare the red and green topper:
- Spoon about ½ tsp. cream cheese spread onto each mini-quiche.
- Place 1 tomato quarter in center of each.
- Garnish each with parsley.
To prepare the dill-shrimp topper:
- Spread about 1 tsp. dill dip on each mini-quiche.
- Place shrimp, with tail end facing upward, in center of each.
- Sprinkle with dill, if desired.