Here’s a delicious recipe for Cheddar Crab & Shrimp Mini Quiches—perfect for brunch, appetizers, or elegant parties! These savory, bite-sized tarts are packed with seafood, creamy cheese, and a buttery crust.
Cheddar Crab & Shrimp Mini Quiches
(Makes 24 mini quiches)
Ingredients:
For the Crust:
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1 sheet frozen puff pastry (or pie crust), thawed
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1 tbsp melted butter (for greasing)
For the Filling:
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1/2 cup lump crabmeat (drained, picked clean of shells)
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1/2 cup cooked shrimp, finely chopped
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3 large eggs
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1/2 cup heavy cream (or half-and-half)
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1/2 cup shredded sharp cheddar cheese
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2 tbsp grated Parmesan cheese
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1 tbsp fresh chives, chopped
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1/2 tsp Old Bay seasoning
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1/4 tsp garlic powder
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Salt & pepper to taste
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Dash of hot sauce (optional)
Instructions:
1️⃣ Prep the Crust:
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Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with melted butter.
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Roll out puff pastry slightly and cut into 24 small squares (about 2×2 inches). Press each into the muffin cups, forming a small tart shell.
2️⃣ Make the Filling:
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In a bowl, whisk eggs, cream, Old Bay, garlic powder, salt, pepper, and hot sauce.
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Stir in crab, shrimp, cheddar, Parmesan, and chives.
3️⃣ Assemble & Bake:
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Spoon filling evenly into each pastry shell (about 1 tbsp per quiche).
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Bake 15-18 minutes until golden and set.
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Let cool 5 minutes before gently removing from the pan.
Serving Suggestions:
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Garnish with extra chives, a sprinkle of Old Bay, or a dollop of rémoulade sauce.
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Serve warm or at room temperature.
Make-Ahead Tip:
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Store baked quiches in the fridge for up to 2 days and reheat at 350°F for 5-7 minutes.
These rich, cheesy, seafood-packed bites are sure to impress! 🦀🍤🧀