Crab Mini-Quiches

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Yield: 24 mini-quiches

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These tiny, tasty little quiches are perfect for appetizers.

Crab Mini-Quiches

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 24 mini-quiches
Published: 01/01/2010

Ingredients

Crust

Filling

  • 3/4 cup crabmeat or diced faux crab
  • 1 medium red bell pepper, diced
  • 1/2 cup shredded cheddar cheese
  • 2 scallions, chopped
  • 3 large eggs
  • 3/4 cup milk or half & half
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Tips from our bakers

  • To make one 9" fluted tart, you can cut the recipe for the crust in half, or reserve the second disk for another use or a second quiche. Prepare the filling the same, doubling the crabmeat for a heartier meal. To bake, the 9? tart will need closer to 27 to 30 minutes in the oven, followed by the 10 minutes out of the oven to help it set.

Directions

1) To make the crust: Whisk together the flour, Hi-Maize, cheese powder, salt, paprika, and pepper.

2) Cut the butter into pats, and work it into the flour to form uneven crumbs.

3) Toss in the cheese.

4) Add the water, tossing with the flour mixture until all is moistened. Add an extra tablespoon or two of water if needed to make the dough cohesive.

5) Divide the dough in half, pat each half into a disk, wrap, and refrigerate for 30 minutes or so.

6) To make the filling: Whisk together the eggs, milk, salt, and pepper. Set it aside.

7) Preheat the oven to 400°F.

8) Roll one piece of the dough into a 9" x 12" square.

9) Cut it into twelve 3" squares.

10) Fit each square into the cup of a removable bottom mini square tart pan.

11) Trim the edges flush with the pan.

12) Place a teaspoon each of crab, peppers, and shredded cheese into each cup.

13) Pour the milk-egg mixture atop the filling in the cups.

14) Sprinkle with the chopped scallions.

15) Bake the tarts for 18 to 22 minutes. Remove them from oven and allow to sit for 10 minutes before removing from the pan.

16) Repeat with the remaining ingredients. Serve warm, or refrigerate and reheat for 10 minutes at 375°F if serving later.

Reviews

1
  • star rating 10/06/2010
  • sweething from KAF Community
  • I didn't have some ingredients for the crust on hand, so I made these in a basic pastry crust fitted into tart forms. The filling is sophisticated for parties or brunch. Think bridal or baby shower! I can't wait to try with the savory crust using the cheese powder!
  • star rating 06/13/2009
  • Victoria from Berkeley, CA
  • This recipe is great! I made the quiches in a mini muffin tin and they came out very nice. I replaced some of the flour with WWW and it worked well.
1
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