Preheat oven to 375F (190C).

Grease a 24-cup miniature muffin tin.

Separate butterflake rolls into 12 pieces.

Divide each roll in half.

Press each piece of dough into a muffin cup, covering the bottom and sides.

Divide the drained canned baby shrimp evenly among the muffin cups.

In a small bowl, whisk together the egg, half-and-half, brandy, salt, chopped pimiento, and parsley.

Spoon about 1 tablespoon of the egg mixture into each cup.

Sprinkle shredded Gruyere cheese over the top of each quiche.

Bake for 20 to 25 minutes, or until the quiches are puffy and lightly golden brown.

Let the quiches cool slightly in the muffin tin before removing.

To prepare ahead, follow all steps up to baking.

Wrap the unbaked quiches in foil and freeze.

To reheat frozen quiches, place them on a cookie sheet and bake at 375F (190C) for 10-12 minutes, or until heated through.