Mini Shrimp Quiche 1

Ingredients

• 1 package refrigerator butterflake dinner rolls (12 rolls)
• 24 small, fresh shrimp, peeled, deveined & cooked
• 1 egg, beaten
• 1/2 cup light cream
• 1 Tablespoon brandy
• 1/2 teaspoon salt
• Dash of pepper
• 1 cup Gruyere cheese, shredded

Directions

Grease 24 (1 3/4 inch) muffin tins. Separate each dinner roll in half and press into muffin cups. Place one shrimp in each shell. Combine egg, cream, brandy, salt and pepper. Divide evenly among shells using about 2 teaspoons for each. Top with shredded cheese. Bake at 375° F. for 20 minutes, until golden. Cool and freeze. To serve, place frozen appetizers on a baking sheet and bake at 375° F. for 8 to 10 minutes.

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