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
Scale
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
