Seafood: Shrimp Mini Quiches

posted by Ann Sanders 04-07-103 2:46 PM

Shrimp Mini Quiches

1 (4 1/4 oz.) can medium shrimp
1 (8 oz.)can crescent dinner rolls
1 (4 oz.) can crescent dinner rolls
1 beaten egg
1/2 cup half and half
1 tablespoon brandy
1/2 teaspoon salt
dash of pepper
1/2 cup (2 oz.) shredded Gruyere cheese.

Drain shrimp. Rinse and let stand in ice water 20 minutes. Drain and set shrimp aside.

Separate rolls into triangles. Cut each triangle in half; roll out each portion on a lightly floured surface until large enough to cut a circle with a 2 inch biscuit cutter. Press the 24 dough circles into lightly greased 1 3/4 inch muffin pans. Divide shrimp equally into each pastry shells; set aside.

Combine egg, half and half, brandy, salt, and pepper; mix well. Fill pastry shells equally with mixture; bake at 375 for 15 minutes. Sprinkle quiche with cheese; bake an additional 5 minutes. Yield: 2 dozen appetizer servings

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