Ingredients:

1 - 8 oz. package refrigerated crescent rolls
3/4 cup cooked shrimp, chopped
1/2 cup whipping cream
1 egg
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup shredded Swiss cheese

Directions:

Preheat oven to 375. Grease 2 dozen 1 3/4" muffin tins. Separate rolls into 12 equal pieces. Cut each piece in half and press into muffin tins. Divide shrimp evenly among shells. Beat together egg, cream, salt and cayenne. Pour over shrimp (approximately 2 teaspoons each). Sprinkle with grated cheese.

Bake at 375 for 18-20 minutes or until center is set. To serve warm, cool 5 minutes before removing. To freeze, cool on rack and freeze in air tight container or bag. To reheat, place quiches on cookie sheet and bake 12-14 minutes at 350. Freezes extremely well.