If you have a penchant for bite-sized delights that burst with flavor, then this Cheddar Crab and Shrimp Mini Quiches Recipe is about to become one of your all-time favorites. Imagine flaky, crisp mini pastry shells cradling a luscious, savory mixture of sweet crab meat, succulent shrimp, sharp cheddar, and just the right balance of seasonings. Whether you’re hosting a party, preparing an elegant brunch, or simply craving a satisfying snack, these charming quiches offer a delightful combination of textures and tastes that will keep everyone coming back for more.
Ingredients You’ll Need
These ingredients are simple but mighty in making your Cheddar Crab and Shrimp Mini Quiches shine. Each plays a crucial role, from the creamy richness of the eggs and half-and-half to the fresh pop of green onions and the irresistible seafood flavors.
- Cooked crab meat (1 cup): Choose fresh or good quality crab for a sweet, delicate seafood flavor that stands out.
- Cooked shrimp, chopped (1 cup): Adds a tender bite and pairs perfectly with the crab for a luxurious filling.
- Shredded cheddar cheese (1 cup): Brings a tangy, melty richness that holds the filling together beautifully.
- Large eggs (4): The essential binder that creates the quiche’s custard texture.
- Half-and-half or heavy cream (1 cup): Adds creaminess and smoothness to the filling.
- Finely chopped green onions (1/4 cup): Lends a fresh, mild onion flavor and a hint of color.
- Salt (1/2 tsp): Enhances all the flavors without overpowering.
- Black pepper (1/4 tsp): Adds just a subtle heat to balance the dish.
- Paprika (1/4 tsp): Contributes a gentle smoky note and appealing color.
- Mini phyllo or pastry shells (about 24): The crisp, flaky vessel that makes these quiches irresistibly charming and easy to eat.
How to Make Cheddar Crab and Shrimp Mini Quiches Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). This ensures the shells will crisp up nicely as the savory filling bakes to perfection.
Step 2: Whisk the Custard Base
In a large mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and paprika. This creamy custard base is critical for the quiches to have that silky yet set texture everyone loves.
Step 3: Combine the Filling Ingredients
Gently fold the cooked crab meat, shrimp, cheddar cheese, and green onions into the custard mixture. Take care to distribute everything evenly so every mini quiche gets a perfect bite of seafood and cheese.
Step 4: Prepare the Pastry Shells
Arrange your mini phyllo or pastry shells evenly on a baking sheet. This makes it easier to fill and bake the quiches without any spills or collapsing shells.
Step 5: Fill the Shells
Spoon the filling mixture into each shell, filling almost to the top but leaving a little room because the custard will puff slightly as it cooks.
Step 6: Bake to Golden Perfection
Bake the mini quiches for 15 to 18 minutes until the filling is set firmly and the tops turn a lovely light golden color. This baking time strikes the perfect balance for creamy interiors with crisp, flaky shells.
Step 7: Cool and Serve
Once baked, take the quiches out of the oven and let them cool slightly on the baking sheet. This helps them firm up so they hold their shape when you serve them up.
How to Serve Cheddar Crab and Shrimp Mini Quiches Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or a light dusting of smoked paprika on top after baking really brightens the presentation and adds subtle flavor notes that elevate each bite.
Side Dishes
These mini quiches pair beautifully with crisp, refreshing sides like a mixed baby greens salad tossed with a lemon vinaigrette or a tangy coleslaw. Both options offer a light counterbalance to the rich seafood custard.
Creative Ways to Present
For a stunning appetizer spread, arrange your Cheddar Crab and Shrimp Mini Quiches Recipe on a wooden serving board surrounded by lemon wedges, fresh herbs like dill or chives, and small bowls of cocktail sauce or aioli for dipping. This presentation invites your guests to dig in and savor the flavors in style.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover mini quiches in an airtight container in the refrigerator for up to 3 days. They maintain their flavors well, but the shells may lose some crispness.
Freezing
Wrap individual quiches in plastic wrap and place them in a freezer-safe container or bag to freeze for up to 1 month. This is perfect for easy entertaining on short notice.
Reheating
To reheat, place the mini quiches on a baking sheet in a preheated 350°F (175°C) oven for about 10 minutes or until warmed through. This method helps restore the lovely crisp texture of the shells.
FAQs
Can I use fresh seafood for this recipe?
Absolutely! Fresh crab meat and shrimp will enhance the flavors immensely. Just make sure to cook them properly before adding them to the filling mixture.
What if I don’t have mini pastry shells?
You can make your own using phyllo dough or puff pastry cut into small rounds, or even try using mini tartlet pans. Just be sure they are sturdy enough to hold the filling.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the seafood and add extra vegetables like sautéed mushrooms, spinach, or roasted red peppers, along with the cheddar. It creates a lovely alternative that’s just as satisfying.
Can these be made gluten-free?
Definitely. Look for gluten-free mini pastry shells or use gluten-free phyllo alternatives to make the quiches accessible to everyone at your table.
How long will these quiches stay fresh at room temperature?
It’s best to enjoy them within two hours of baking if left at room temperature to avoid any food safety concerns, especially since they contain dairy and seafood.
Final Thoughts
I can’t recommend the Cheddar Crab and Shrimp Mini Quiches Recipe enough for anyone who loves a blend of rich, savory flavors packed into a petite, elegant bite. These mini quiches are as fun to make as they are to eat, and they bring an undeniable wow factor to any occasion. Trust me, once you try them, they’ll become your go-to recipe for entertaining or a special family treat!
Print
Cheddar Crab and Shrimp Mini Quiches Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini quiches
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Cheddar Crab and Shrimp Mini Quiches are delightful bite-sized appetizers featuring a savory blend of tender crab meat, chopped shrimp, sharp cheddar cheese, and aromatic green onions baked in flaky mini pastry shells. Perfect for entertaining or a special brunch, these quiches are rich, flavorful, and easy to prepare.
Ingredients
Seafood
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
Dairy
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup half-and-half or heavy cream
Produce
- 1/4 cup finely chopped green onions
Spices & Seasonings
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Baking
- 1 package (about 24) mini phyllo or pastry shells
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready to bake the quiches evenly.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, half-and-half (or heavy cream), salt, black pepper, and paprika until fully combined and slightly frothy. This mixture will form the base custard for the quiches.
- Add the seafood and cheese: Gently stir in the cooked crab meat, chopped shrimp, shredded cheddar cheese, and finely chopped green onions to the egg mixture. Mix until all ingredients are evenly distributed.
- Arrange pastry shells: Place the mini phyllo or pastry shells on a baking sheet, making sure they stand upright and stable to hold the filling.
- Fill the shells: Spoon the seafood and cheese filling evenly into each pastry shell, filling nearly to the top, but avoid overfilling to prevent spilling during baking.
- Bake the quiches: Bake in the preheated oven for 15 to 18 minutes, or until the filling is set, firm to the touch, and lightly golden on top.
- Cool and serve: Remove the baking sheet from the oven and let the mini quiches cool slightly for a few minutes before serving warm or at room temperature.
Notes
- You can substitute half-and-half with heavy cream for a richer texture.
- Ensure the seafood is fully cooked before adding to the filling to avoid undercooked seafood in the quiches.
- Mini phyllo shells work best for a flaky crust, but mini pastry shells can also be used.
- These quiches can be made ahead and reheated gently in the oven before serving.
- Keep an eye on the baking time to prevent overcooking and drying out the filling.
