Cheddar Crab and Shrimp Mini Quiches

Here’s a delicious Cheddar Crab and Shrimp Mini Quiches recipe that’s perfect for parties, brunches, or snacks. These savory bites are creamy, cheesy, and packed with seafood flavor.

🧀🦀🦐 Cheddar Crab and Shrimp Mini Quiches

🧾 Ingredients (Makes ~24 mini quiches)

For the filling:

• 4 large eggs

• 1 cup heavy cream (or half-and-half for lighter version)

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup cooked shrimp, finely chopped

• 1/2 cup lump crab meat (drained and picked over for shells)

• 2 green onions, finely sliced

• 1 clove garlic, minced

• 1/4 tsp Old Bay seasoning (optional but recommended)

• Salt & pepper, to taste

For the crust (optional):

• 1 refrigerated pie crust (or homemade)

• OR use phyllo dough, crescent roll dough, or go crustless

🍳 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin (24 wells).

2. Prepare crust (optional):

   • If using pie crust, roll it out and cut into 2.5-inch rounds.

   • Press each round into a well of the mini muffin tin.

3. Make filling:

   • In a bowl, whisk together eggs, cream, garlic, Old Bay, salt, and pepper.

   • Stir in cheddar cheese, shrimp, crab meat, and green onions.

4. Assemble quiches:

   • Spoon the filling into each mini crust (or directly into greased tins if crustless), filling about ¾ full.

5. Bake for 18–22 minutes, or until the centers are set and tops are golden.

6. Cool slightly, then remove from tin. Serve warm or at room temperature.

📝 Tips

• Use cooked shrimp—peeled, deveined, and finely chopped.

• Fresh lump crab is best, but canned or imitation crab can be used if needed.

• You can freeze the baked quiches—just reheat at 350°F for 10–12 minutes.