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
Scale
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.
