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Topped Mini-Quiche

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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.