Mini Quiche - cooking recipe

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

Preparation

Generously grease muffin cups.
Separate dough and press into muffin cups.
Divide shrimp evenly into shells.
In small bowl, combine egg, half and half, brandy, pepper, pimento and parsley flakes.
Spoon approximately 1 tablespoon mixture into each shell. Sprinkle with cheese.
Bake at 375\u00b0 approximately 20 minutes until puffy and light golden brown.
Cool slightly; remove from muffin cups.