Mini Shrimp Quiche
Yield
2 dozenPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
crescent roll dough
|
*
|
| 24 | each |
shrimp
peeled, deveined, cooked |
*
|
| 1 | each |
eggs
beaten |
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | tablespoon |
brandy
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | cup |
gruyere cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
crescent roll dough
|
*
|
| 24 | each |
shrimp
peeled, deveined, cooked |
*
|
| 1 | each |
eggs
beaten |
|
| 118 | ml |
light cream (half&half)
|
|
| 15 | ml |
brandy
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 237 | ml |
gruyere cheese
shredded |
|
Directions
Grease 24 (1 ¾ 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.
T op with shredded cheese.
Bake at 375℉ (190℃). for 20 minutes, until golden.
Cool and freeze.
