Mini Shrimp Quiche

• 1 package crescent roll dough
• 24 each shrimp peeled, deveined, cooked
• 1 each eggs beaten
• 1/2 cup light cream (half&half)
• 1 tablespoon brandy
• 1/2 teaspoon salt
• 1 dash black pepper
• 1 cup gruyere cheese shredded

1. Grease 24 (1 3/4 inch) muffin tins.
2. Separate each dinner roll in half and press into muffin cups.
3. Place one shrimp in each shell.
4. Combine egg, cream, brandy, salt and pepper.
5. Divide evenly among shells using about 2 teaspoons for each.
6. T op with shredded cheese.
7. Bake at 375F (190C).
8. for 20 minutes, until golden.
9. Cool and freeze.

crescent roll, shrimp, eggs, light cream, brandy, salt, black pepper, gruyere cheese

Taken from recipeland.com/recipe/v/mini-shrimp-quiche-39075 (may not work)