Ingredients
1
package (33.6 oz) frozen Florentine or Lorraine mini quiches (48)
2
tablespoons cream cheese spread (from 8-oz container)
2
tablespoons basil pesto
1
tablespoon finely chopped red bell pepper or pimiento
3
tablespoons cream cheese spread (from 8-oz container)
4
grape tomatoes, each cut into quarters
1
tablespoon chopped fresh parsley
2
tablespoons dill dip
16
ready-to-eat cooked tiny shrimp (from 8-oz bag)
Preparation
Bake quiches as directed on package. Meanwhile, prepare ingredients for toppers.
For Creamy Pesto Topper, mix cream cheese and pesto; spoon about 3/4 teaspoon onto each of 16 quiches. Garnish each with bell pepper.
For Red and Green Topper, spoon about 1/2 teaspoon cream cheese spread onto each of 16 quiches; place 1 tomato quarter in center of each. Garnish each with parsley.
For Dill-Shrimp Topper, spread about 1 teaspoon dill dip on each of 16 quiches; place shrimp with tail end facing upward in center of each. Sprinkle with dill, if desired.
