Recipe: Mini Shrimp Quiche (using dinner roll dough, may be frozen)

MINI SHRIMP QUICHE

"This little crust idea is great! Use it for all your little mini-tarts."

1 pkg. refrigerator butterflake dinner rolls (12 rolls)
24 small fresh shrimp, peeled, deveined and cooked
1 egg, beaten
1/2 cup light cream
1 tbsp. brandy
1/2 tsp. salt
Dash of pepper
1 cup shredded Gruyere cheese

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; set aside.

Combine egg, cream, brandy, salt and pepper. Divide evenly among shells using about 2 teaspoons for each. Top with shredded cheese.

Bake at 375 degrees F for 20 minutes, until golden. Cool and freeze.

WHEN READY TO SERVE:
Place frozen appetizers on a baking sheet and bake at 375 degrees F for 8 to 10 minutes.

Makes 2 dozen
Source: Robyn Walton