1 small Red Lobster Cocktail Shrimp (or can of regular cooked shrimp or fresh
shrimp)

1 sheet frozen puff pastry (1/2 pkg.), thawed

3 eggs

3/4 C. whipping cream

1/4 t. salt

1/8 t. freshly-ground black pepper

1 pinch nutmeg

1/8 C. Parmesan cheese

4 oz. sharp Cheddar or Swiss cheese, cut into 1/2-inch cubes

Preheat oven to 400ºF. Lightly grease 24 two-inch muffin cups.

Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12- x 14-inch rectangle; cut into 24 rounds with 2 1/2-inch biscuit cutter. Fit pastry rounds in muffin cups.

In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended. Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side. Sprinkle with Parmesan cheese. Bake 10 minutes or until puffed and golden. Serve warm.
Yields 24 quiches.