CRUST: Combine flour and salt. With a pastry blender, cut in lard until mixture resembles peas. Add vinegar and water and cut in until well blended. Roll out on lightly floured surface and cut to fit mini muffin pans. Line pans and fill with quiche mixture. MIXTURE: Fill each tartlet with shrimp, onion and cheese, pulverizedin processor, about 3/4 full. Beat together the mayonnaise, eggs, milk, salt and dill and pour over the tartlets, dividing evenly. Bake quiches in an oven preheated to 400 degrees for 15-20 minutes, or until tops are puffy and golden brown. Makes 24 miniature appetizers or 12 cupcake size.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 280 (81%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 5g|
|Cholesterol 115mg||35 %|
|Sodium 99.2mg||3 %|
|Potassium 45.3mg||1 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.8g|
|Protein 4g||6 %|
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Calories per serving: 345
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