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:
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4 large eggs
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1 cup heavy cream (or half-and-half for lighter version)
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1/2 cup shredded sharp cheddar cheese
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1/2 cup cooked shrimp, finely chopped
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1/2 cup lump crab meat (drained and picked over for shells)
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2 green onions, finely sliced
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1 clove garlic, minced
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1/4 tsp Old Bay seasoning (optional but recommended)
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Salt & pepper, to taste
For the crust (optional):
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1 refrigerated pie crust (or homemade)
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OR use phyllo dough, crescent roll dough, or go crustless
🍳 Instructions
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Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin (24 wells).
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Prepare crust (optional):
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If using pie crust, roll it out and cut into 2.5-inch rounds.
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Press each round into a well of the mini muffin tin.
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Make filling:
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In a bowl, whisk together eggs, cream, garlic, Old Bay, salt, and pepper.
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Stir in cheddar cheese, shrimp, crab meat, and green onions.
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Assemble quiches:
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Spoon the filling into each mini crust (or directly into greased tins if crustless), filling about ¾ full.
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Bake for 18–22 minutes, or until the centers are set and tops are golden.
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Cool slightly, then remove from tin. Serve warm or at room temperature.
📝 Tips
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Use cooked shrimp—peeled, deveined, and finely chopped.
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Fresh lump crab is best, but canned or imitation crab can be used if needed.
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You can freeze the baked quiches—just reheat at 350°F for 10–12 minutes.