Description
Cheddar Crab and Shrimp Mini Quiches are savory bite-sized treats perfect for brunch or appetizers, featuring succulent crab, shrimp, sharp cheddar, and a creamy egg filling baked in flaky pastry crusts.
Ingredients
- Pie crust or pastry dough (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
Instructions
- 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. Press dough into cups gently.
- In a bowl, whisk eggs, half‑and‑half, salt, pepper, and garlic powder until smooth.
- Divide crab meat, shrimp, and cheddar cheese among crusts, about 1 tablespoon per quiche.
- Pour egg mixture into each cup, filling about ¾ full.
- Sprinkle chives or green onions over the top.
- Bake 18–22 minutes, until set and golden brown.
- Cool 5 minutes in pan, then gently remove and serve warm or at room temperature.
Notes
- Can be frozen and reheated directly from the freezer at 350°F for 20–25 minutes.
- Try using smoked salmon, Gruyère, or vegetables for variations.
- Make crustless by omitting pastry and reducing bake time to 15–18 minutes.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 95
- Sugar: 0.5g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg
