Recipe: Mini Quiche

Mini Quiche
Newsgroup: rec.food.cooking/Nancy Dooley
Makes 2 dozen

1 pkg. butterflake dinner rolls (in a tube), 12 rolls
(I make a regular pastry crust recipe)
1 (4 1/2 oz.) can (about 1 cup) shrimp, drained (use small or tiny)
1 beaten egg
1/2 cup light cream
1 tbsp. brandy
1/2 tsp. salt
Dash pepper
1 1/3 oz. Gruyere cheese

Grease 2 dozen 1 3/4-inch muffin pans. Separate each dinner roll in half and press into muffin pans to make a shell. Place one (or more, if tiny) shrimp in each shell. Combine egg, cream, brandy, salt and pepper. Divide evenly among shells, using about 2 tsp. for each. Slice the Gruyere into 24 small triangles and place one on top each appetizer. Bake at 375F. for 20 minutes; cool slightly, wrap and freeze. To serve, heat for 10 to 12 minutes in 375F oven.