Petite in size but large in flavor, these rich cheese-laden crab quiches are sure to delight. Make them just before serving, or for convenience, prepare them a day in advance and reheat them for a few minutes in the oven.
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
- Preheat oven to 400°. Spray 12 (2½-inch) fluted round tartlet pans with cooking spray.
- 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.
- 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.
- Bake for 10 minutes. Let cool slightly on a wire rack. Carefully remove pie weights and parchment paper. Reduce oven temperature to 350°.
- In small bowl, stir together crab, bell pepper, cheese, chives, parsley, and thyme. Divide crab mixture evenly among prepared tartlet shells.
- In a medium bowl, whisk together cream, eggs, and salt. Carefully pour egg mixture over crab mixture in prepared tartlet shells.
- 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.
