Mini Crab Quiches
Serves: 12
 
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • ½ cup jumbo lump crabmeat, picked free of shell
  • ¼ cup finely chopped red bell pepper
  • ¼ cup shredded Gruyère cheese
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • ½ cup heavy whipping cream
  • 2 large eggs
  • ¼ teaspoon kosher salt
Instructions
  1. Preheat oven to 400°. Spray 12 (2½-inch) fluted round tartlet pans with cooking spray.
  2. On a lightly floured surface, unfold piecrust dough. Using a 3½-inch round cutter, cut 6 rounds from each dough sheet. Transfer each dough round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan. Place tartlet pans on a rimmed baking sheet. Refrigerate for 15 minutes.
  3. Place a small piece of parchment paper in center of each prepared tartlet pan, letting ends extend over edges of pan, and fill with ceramic pie weights or dried beans.
  4. Bake for 10 minutes. Let cool slightly on a wire rack. Carefully remove pie weights and parchment paper. Reduce oven temperature to 350°.
  5. In small bowl, stir together crab, bell pepper, cheese, chives, parsley, and thyme. Divide crab mixture evenly among prepared tartlet shells.
  6. In a medium bowl, whisk together cream, eggs, and salt. Carefully pour egg mixture over crab mixture in prepared tartlet shells.
  7. Bake until filling is set and slightly puffed, 12 to 15 minutes. Let cool slightly on a wire rack before carefully removing quiches from pans.
Notes
Make-Ahead Tip: Quiches can be baked a day in advance and stored in a covered container in the refrigerator. Reheat on a rimmed baking sheet in a 350° oven for 5 to 7 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-crab-quiches-2/