Infused with the traditional scampi flavors of lemon and garlic, these mini quiches are a welcome addition to your Easter brunch table.
1 (12-ounce) package SeaPak Shrimp Scampi
2 (1.9-ounce) packages frozen mini phyllo cups
1/2 (5-ounce) package baby spinach, chopped
2 large eggs
1/2 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat the oven to 375°F. Arrange the phyllo cups in mini muffin tins coated with cooking spray. Set aside.
Heat a large skillet over medium-high heat. Add the SeaPak Shrimp Scampi and cook for 5 minutes. Add the spinach and cook just until it wilts, about 1 minute. Set aside a few whole shrimp to garnish the top; keep warm. Cut the remaining shrimp into smaller pieces. Use a slotted spoon to divide the shrimp mixture evenly among the phyllo shells.
Whisk together the eggs, cream, salt, and pepper in a medium bowl. Pour the egg mixture carefully into the shells. Bake for 12 to 15 minutes or until the eggs are set.
Garnish the top of a few of the mini quiches with the reserved shrimp. Drizzle the quiches with additional pan sauce before serving, if desired.