I love these Cheddar Crab and Shrimp Mini Quiches because they’re savory, satisfying, and perfect for brunch, appetizers, or a light snack. Packed with fresh seafood and sharp cheddar in a flaky pastry crust, these bite-sized quiches are elegant yet easy to prepare.

Why You’ll Love This Recipe

I adore this recipe because it strikes the perfect balance of flavors—succulent crab, tender shrimp, and sharp cheese—encased in a buttery crust. I can prepare them ahead of time, freeze them, and serve warm when hosting. They’re small but mighty, making them ideal for parties, potlucks, or a cozy family weekend brunch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust or pastry dough (store-bought or homemade), enough for 24 mini muffin cups
1 cup cooked crab meat, flaked
1 cup cooked shrimp, chopped
1 cup sharp cheddar cheese, shredded
4 large eggs
1 cup half-and-half or whole milk
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 tablespoons finely chopped fresh chives or green onions

directions

Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
Roll out pastry dough and cut into circles to fit 24 mini muffin cups. Place dough circles into cups, pressing gently.
In a bowl, whisk together eggs, half‑and‑half, salt, pepper, and garlic powder until smooth.
Distribute crab meat, shrimp, and cheddar cheese evenly among the prepared crusts—approximately a tablespoon of filling per quiche.
Pour the egg mixture into each cup, filling about ¾ full.
Sprinkle chopped chives or green onions over the top.
Bake 18–22 minutes, until the quiches are set and the crust edges turn golden brown.
Let cool in the pan for 5 minutes, then gently remove and serve warm or at room temperature.

Servings and timing

Makes 24 mini quiches.

Prep time: about 20 minutes
Bake time: 18–22 minutes
Total time: roughly 40 minutes
I usually plan enough time for cooling before serving.

Variations

Different seafood: I sometimes swap crab or shrimp for diced smoked salmon or lump crab.
Cheese swaps: Monterey Jack, Gruyère, or pepper jack work nicely for different tastes.
Spice it up: I like adding a pinch of cayenne, Old Bay seasoning, or smoked paprika for more kick.
Vegetable additions: I often fold in diced bell pepper, sautéed spinach, or mushrooms for extra color and flavor.

storage/reheating

I store leftover mini quiches in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a preheated 350°F oven for about 8–10 minutes until warmed through. From frozen, I place them on a baking sheet and bake at 350°F for 20–25 minutes.

FAQs

How can I make these ahead for a party?

I often bake the quiches completely, then cool and freeze them in a single layer on a tray. Once solid, I transfer them to a freezer-safe bag. When the event starts, I bake straight from frozen at 350°F for 20–25 minutes.

Can I use a different-sized pan?

Sure! I sometimes make them in a standard muffin tin instead—it yields about 12 larger quiches, with a bake time of 22–25 minutes.

What can I substitute for half-and-half?

I usually use whole milk or a mix of milk and light cream. Heavy cream works, too, if I want a richer custard.

Is there a dairy‑free option?

I’ve swapped out cheddar for a plant-based cheese and used almond milk in place of half‑and‑half, and while the texture changes slightly, they still turn out delicious.

Can I make a crustless version?

Absolutely—I omit the pastry and pour the filling into well‑greased mini muffin cups. I reduce the bake time to about 15–18 minutes since there’s no crust.

Conclusion

I hope these Cheddar Crab and Shrimp Mini Quiches become one of my go‑to favorites for any gathering. They’re flavorful, versatile, and easy to customize based on mood or occasion. Once I whip up a batch, they disappear fast—but I always make extra for leftovers (trust me, reheated bites are just as good!).