Cheddar Crab And Shrimp Mini Quiches
These Cheddar Crab and Shrimp Mini Quiches are a delightful and savory bite-sized treat perfect for parties or as a gourmet snack. Creamy and rich, filled with tender crab meat, succulent shrimp, and sharp cheddar cheese, they are sure to impress your guests.
Equipment
- 1 muffin tin (12-cup)
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 ladle
- 1 oven
Ingredients
- 1 cup fresh or canned crab meat drained
- 1 cup shrimp cooked and chopped
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- 1 cup milk
- ¼ cup green onion finely chopped
- 1 tablespoon fresh parsley minced (optional)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package phyllo pastry cups (12 count) or pre-made mini pie crusts
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, heavy cream, milk, garlic powder, salt, and black pepper until well combined.
- Gently fold in the crab meat, chopped shrimp, shredded cheddar cheese, green onions, and parsley (if using) until evenly mixed.
- Arrange the phyllo pastry cups or mini pie crusts in the muffin tin.
- Using a ladle, fill each pastry cup with the crab and shrimp mixture, filling them about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until the quiches are set and the tops are slightly golden.
- Allow to cool for a few minutes before carefully removing the mini quiches from the muffin tin.
- Serve warm or at room temperature.
Notes
These mini quiches can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven before serving.
Feel free to customize the filling with your choice of vegetables or different cheeses based on preference.
For extra flavor, you can add a dash of hot sauce or a sprinkle of your favorite seasoning blend when mixing the filling.