Cheddar Crab and Shrimp Mini Quiches Recipe
If you’re looking for the ultimate show-stopping brunch bite or an appetizer that’ll have everyone asking for the recipe, Cheddar Crab and Shrimp Mini Quiches fit the bill perfectly. These delightful morsels pack creamy eggs, sweet crab, and tender shrimp into buttery, golden crusts, all topped with a cheesy crown and a hint of Old Bay for that classic coastal flair. They’re easy to make, impressive to serve, and guaranteed to disappear quickly—what more could you ask for in a dish that’s as perfect for family gatherings as it is for laid-back weekends?
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Cheddar Crab and Shrimp Mini Quiches is how every ingredient plays a starring role, bringing flavor, color, and texture to the party. Here’s what you’ll need, with a little guidance on why each one matters.
- Refrigerated pie crusts: These are your shortcut to flaky, buttery mini quiches without fussing over homemade dough.
- Lump crab meat: Sweet, delicate, and oh-so-luxurious—make sure to pick over for any stray shells.
- Small cooked shrimp: Chopped for tender bites in every quiche, the shrimp adds a juicy, briny pop.
- Shredded sharp cheddar cheese: The bold flavor and melty texture are key to the quiches’ rich, savory personality.
- Green onions: Thinly sliced, they offer a fresh, mild oniony bite and a lovely pop of green.
- Large eggs: The backbone of the custard, giving structure and a creamy, rich base.
- Half-and-half: Adds extra silkiness and richness to the egg mixture, ensuring a luscious filling.
- Old Bay seasoning: This classic spice blend is seafood’s best friend, delivering depth and a gentle kick.
- Garlic powder: A little goes a long way in boosting overall flavor.
- Salt: Just enough to balance and enhance all the other flavors.
- Black pepper: For a subtle, warming finish in every bite.
- Fresh parsley: Chopped and sprinkled on top, it adds brightness and a touch of color.
How to Make Cheddar Crab and Shrimp Mini Quiches
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan with nonstick spray or a touch of butter. This step helps the Cheddar Crab and Shrimp Mini Quiches pop out easily and ensures a golden crust all around.
Step 2: Shape the Pie Crusts
Roll out the refrigerated pie crusts on a lightly floured surface. Using a 2 1/2-inch round cutter (or a glass), cut out 24 circles. Gently press each circle into the mini muffin cups, making sure the dough goes up the sides to form a perfect base for your filling.
Step 3: Mix the Seafood and Cheese Filling
In a small bowl, combine the lump crab meat, chopped shrimp, shredded cheddar cheese, and green onions. Give it a gentle stir so the seafood and cheese are evenly dispersed—this ensures every mini quiche has that irresistible blend of flavors and textures.
Step 4: Fill the Crusts
Divide the seafood and cheese mixture evenly among the 24 prepared crusts. Don’t be shy—pack in the goodness so each Cheddar Crab and Shrimp Mini Quiche is generously filled.
Step 5: Whisk the Egg Mixture
In a separate bowl, whisk together the eggs, half-and-half, Old Bay seasoning, garlic powder, salt, and black pepper. Take a moment to make sure everything is well combined and smooth—this creamy custard brings the whole recipe together.
Step 6: Pour and Bake
Carefully pour the egg mixture over the filling in each crust, filling just to the top (a small jug or measuring cup works wonders here). Bake the mini quiches for 20 to 22 minutes, until puffed, golden, and set in the center.
Step 7: Cool and Garnish
Let the quiches cool in the pan for about 5 minutes—this makes them easier to remove and helps the custard set. Gently lift them out, sprinkle with fresh chopped parsley, and get ready to watch them disappear!
How to Serve Cheddar Crab and Shrimp Mini Quiches
Garnishes
A sprinkle of fresh parsley is classic, adding color and a burst of herbal freshness. For an extra flourish, try a tiny dollop of crème fraîche or a few microgreens on top—these little touches make your Cheddar Crab and Shrimp Mini Quiches truly party-ready.
Side Dishes
Pair these mini quiches with a crisp green salad, a platter of fresh fruit, or a light coleslaw to balance their richness. If you’re serving brunch, a side of roasted potatoes or a basket of warm rolls will round out the menu beautifully.
Creative Ways to Present
Arrange your Cheddar Crab and Shrimp Mini Quiches on a tiered cake stand for a dramatic brunch centerpiece, or nestle them in mini cupcake wrappers for easy, elegant party bites. If you’re feeling playful, serve them alongside tiny bottles of hot sauce or lemon wedges for guests to customize every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Cheddar Crab and Shrimp Mini Quiches can be stored in an airtight container in the refrigerator for up to three days. Make sure they cool completely before packing them up, and line the container with a paper towel to prevent sogginess.
Freezing
To freeze, let the mini quiches cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and store for up to two months. For best results, thaw overnight in the fridge before reheating.
Reheating
Reheat refrigerated or thawed mini quiches in a 325°F oven for about 10 minutes, or until warmed through and lightly crisped. This keeps the crust tender and the filling creamy—just like freshly baked!
FAQs
Can I make Cheddar Crab and Shrimp Mini Quiches without the crust?
Absolutely! Just grease your mini muffin pan well and pour the filling directly into the cups. You’ll still get all the delightful flavors and a lighter result—perfect for a gluten-free option.
Can I use imitation crab or pre-cooked frozen shrimp?
Yes, both will work in a pinch. While real crab and fresh shrimp provide the best flavor, imitation crab and thawed, well-drained frozen shrimp are great alternatives for convenience and budget-friendly batches.
How can I tell when the mini quiches are done baking?
Look for golden, puffed tops and gently set centers. A toothpick inserted in the middle should come out mostly clean, with just a hint of moisture—overbaking can make them rubbery, so keep an eye out!
Can I swap out the cheese for something different?
Definitely! Gruyère or Swiss cheese are both delicious swaps for cheddar, each bringing their own unique flavor. Feel free to get creative with your favorites or whatever you have on hand.
Are these mini quiches good for making ahead for a crowd?
They’re perfect for prepping ahead. Bake them a day in advance, store in the fridge, and reheat just before serving. They keep their flavor and texture beautifully, making party planning a breeze.
Final Thoughts
There’s something irresistibly special about Cheddar Crab and Shrimp Mini Quiches—they’re rich, savory, and just the right size for popping into your mouth. Whether you’re hosting brunch or looking for an impressive appetizer, don’t hesitate to give these a try. I promise, they’ll be the star of your table!
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Cheddar Crab and Shrimp Mini Quiches Recipe
- Total Time: 42 minutes
- Yield: 24 mini quiches 1x
- Diet: Non-Vegetarian
Description
Delightful and savory Cheddar Crab and Shrimp Mini Quiches featuring a flaky pie crust filled with a flavorful mixture of lump crab meat, tender shrimp, sharp cheddar cheese, and green onions, all baked to golden perfection. Perfect for appetizers, brunch, or party bites that impress.
Ingredients
Crust
- 1 package refrigerated pie crusts (2 crusts)
Filling
- 1/2 cup lump crab meat, picked over for shells
- 1/2 cup small cooked shrimp, chopped
- 1 cup shredded sharp cheddar cheese
- 3 green onions, finely sliced
Egg Mixture
- 4 large eggs
- 1 cup half-and-half
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan to prevent sticking.
- Form the Crust: Roll out the refrigerated pie crusts. Using a round cutter or a glass, cut circles approximately 2 1/2 inches wide. Gently press each circle into the mini muffin cups, forming the shell for the mini quiches.
- Combine Filling Ingredients: In a small bowl, mix together the crab meat, chopped shrimp, shredded sharp cheddar cheese, and finely sliced green onions until evenly combined.
- Fill the Crusts: Divide the crab and shrimp mixture evenly among the prepared pie crusts in the muffin pan, distributing the filling carefully.
- Whisk Egg Mixture: In a separate bowl, whisk together the eggs, half-and-half, Old Bay seasoning, garlic powder, salt, and black pepper until fully blended and smooth.
- Pour Egg Mixture: Carefully pour the egg mixture over the seafood and cheese filling in each crust until nearly full, but not overflowing.
- Bake: Place the muffin pan in the preheated oven and bake for 20 to 22 minutes, or until the quiches have puffed up and the tops turn lightly golden.
- Cool and Garnish: Remove from oven and let the mini quiches cool in the pan for about 5 minutes. Then, carefully remove them and garnish each with freshly chopped parsley.
- Serve: Serve warm for best flavor and texture, ideal for brunch or as elegant appetizers.
Notes
- These mini quiches can be made ahead and reheated in a 325°F (163°C) oven for about 10 minutes.
- For a crustless version, simply grease the muffin tin well and omit the pie crust altogether.
- Feel free to substitute the sharp cheddar cheese with Gruyère or Swiss cheese for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizer, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 90
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 55 mg
