Mini Shrimp Quiche

These bite-sized shrimp quiches are built for entertaining. Crescent roll dough gets split and pressed into mini muffin cups for a flaky shell, each one loaded with a single cooked shrimp, a brandy-laced egg custard, and a cap of shredded Gruyere.

The brandy is a small detail that makes a big difference. Just a tablespoon goes into the custard, adding a warm, slightly sweet depth that pairs naturally with the shrimp and nutty Gruyere. You won’t taste alcohol after baking, just a richer, more complex filling.

These freeze perfectly after baking and cooling, which makes them ideal for party prep. Reheat from frozen and they taste just-baked.

Kitchen Tips

• Press the dough firmly into the muffin cups so it doesn’t puff up and push the filling out during baking.
• Use about 2 teaspoons of custard per cup. Overfilling means the egg spills over the dough edges and the quiches stick to the pan.
• Make sure the shrimp are small enough to fit in the mini cups. If they’re too large, chop them in half.
• Grease the muffin tin well even if it’s nonstick. The cheese melts and acts like glue.

Variations

• Swap Gruyere for Swiss or sharp white cheddar.
• Replace shrimp with lump crab meat or diced smoked salmon for a different seafood appetizer.
• Add a tiny pinch of cayenne to the custard for a subtle warmth.