Mini Shrimp Quiche 1 package of refrigerator butter-flake dinner rolls (12 rolls) 24 small fresh shrimp, peeled, deveined & cooked 1 egg, beaten 1/2 cup of light cream 1 tablespoon of brandy 1/2 teaspoon of salt A dash of pepper 1 cup of Gruyere cheese, shredded 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 375ºF. for 20 minutes, until golden. Cool and freeze. To serve, place frozen appetizers on a baking sheet and bake at 375ºF. for 8 to 10 minutes. Makes 2 dozen.  Back to Quiche Recipes