Mini Quiche

Name: Mini Quiche
Ingredients: 8 oz. can refrigerated crescent rolls; 2 1/2 oz. can tiny shrimp, drained; 1 egg, slightly beaten; 1/2 c. half and half; 1 Tbsp. brandy (optional); 1 dash of pepper; 1 tsp. chopped pimento; 1/2 tsp. parsley flakes; 1/2 c. Gruyere or Monterey Jack cheese

9 ingredients

7 steps

Ingredients

8 oz. can refrigerated crescent rolls
2 1/2 oz. can tiny shrimp, drained
1 egg, slightly beaten
1/2 c. half and half
1 Tbsp. brandy (optional)
1 dash of pepper
1 tsp. chopped pimento
1/2 tsp. parsley flakes
1/2 c. Gruyere or Monterey Jack cheese

Directions

1

Generously grease muffin cups.
2

Separate dough and press into muffin cups.
3

Divide shrimp evenly into shells.
4

In small bowl, combine egg, half and half, brandy, pepper, pimento and parsley flakes.
5

Spoon approximately 1 tablespoon mixture into each shell. Sprinkle with cheese.
6

Bake at 375° approximately 20 minutes until puffy and light golden brown.
7

Cool slightly; remove from muffin cups.