Here’s a complete recipe for Cheddar Crab and Shrimp Mini Quiches, including adjustments and additional steps for the best results:
Cheddar Crab and Shrimp Mini Quiches
Delicious bite-sized quiches packed with seafood flavor!
Ingredients:
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1 cup cooked crab meat, drained & flaked
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1 cup cooked shrimp, chopped (small pieces)
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1 cup shredded cheddar cheese
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6 large eggs
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1 cup milk (whole or 2% for richness)
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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¼ tsp garlic powder (optional)
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¼ tsp Old Bay seasoning (optional, for extra seafood flavor)
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1 tbsp fresh parsley or chives, chopped (optional garnish)
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1 (9-inch) refrigerated pie crust (or homemade, for crusted quiches) – optional
Instructions:
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Prep: Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin (or use a regular muffin tin for larger quiches).
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Crust (Optional): If using pie crust, roll it out and cut small circles to fit into muffin cups. Pre-bake for 5 mins if desired for crispiness.
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Filling: In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and Old Bay. Stir in crab, shrimp, and cheddar cheese.
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Fill Muffin Cups: Pour mixture into greased (or crust-lined) cups, filling ¾ full.
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Bake: 18-20 mins (mini) or 22-25 mins (regular muffin size) until set and lightly golden.
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Cool & Serve: Let rest 5 mins before removing. Garnish with fresh herbs if desired.
Tips:
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Make Ahead: Refrigerate unbaked batter (up to 1 day) or freeze baked quiches (reheat at 350°F).
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Variations: Add diced bell peppers, spinach, or swap cheese for Gruyère.
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Crustless Option: Skip the crust for a low-carb version.
Enjoy these creamy, cheesy, seafood-packed bites as an appetizer, brunch dish, or party snack! 🦀🍤
