Shrimp quichepoints

Name: shrimp quichepoints
Total time: 40 min
Yield: 6
Ingredients: 4 slice puff pastry; 2 egg; 75 ml whipped cream; 50 gram grated mature cheese; 2 tablespoon dill; 100 gram Dutch shrimp

Ingredients

Directions

Additional requirements: four small, small cake tins with removable bottom (10 to 12 cm diameter).
Grease the tart molds.
Preheat the oven to 200 ° C (with hot air setting).
Let the slices of puff pastry thaw.
Push a slice of dough into each pie dish.
Press the dough well on the edge.
Cut away the excess dough an inch above the edge.
Prick holes in the dough bottom with a fork.
Finely chop the dill.
In a bowl, beat the eggs with whipped cream, grated cheese, dill and some salt and pepper.
Scoop the shrimp through.
Divide the egg mixture into the pie bottoms.
Place the molds on the baking tray a ridge under the center in the oven.
Bake the tarts in fifteen to twenty minutes until golden brown and done.
Let the quiches from the oven cool for five minutes.
Remove the edge and cut the quiches each into dots.
Serve the quiche points warm or lukewarm on a bowl.