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Mini Crab Puff Pastry Quiches | giveitsomethyme.com – Cheesy bitesize mini quiches loaded with jumbo lump crabmeat and so easy to make. A perfect make-ahead appetizer throughout the year!
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5 from 3 votes

Mini Crab Puff Pastry Quiches

These easy, cheesy Mini Crab Puff Pastry Quiches may be bitesize but are loaded with jumbo lump crabmeat and full of flavor. An addictive, make-ahead appetizer perfect throughout the year!
Course Appetizer, Breakfast, Brunch, Snack
Cuisine American, Seafood
Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 24 mini quiches
Calories 150kcal
Author Kim Peterson

Equipment

Ingredients

  • 3 large eggs
  • 3 tablespoons milk
  • ½ cup green onions , thinly sliced
  • 1 tablespoon fresh parsley or basil , finely chopped
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon garlic powder
  • Kosher salt and black pepper
  • 8 ounces jumbo lump crabmeat
  • 1 cup cheddar cheese , freshly grated (goat cheese, fontina or gruyere would be delish too)
  • ¼ cup parmesan cheese , freshly grated, plus extra for baking and serving
  • 2 puff pastry sheets , thawed
  • 1 egg , beaten with a teaspoon of water for egg wash

Instructions

  • Preheat oven to 375 degrees F.
  • Lightly grease cups of 2 12-cup mini muffin tins. Set aside.
  • In a medium bowl, whisk the eggs, milk, green onion, parsley or basil, Dijon mustard, Old Bay, garlic powder, and a pinch of salt and pepper until well combined.
  • Gently fold the crab and cheeses into the egg mixture.
  • On a floured surface, roll one sheet of puff pastry into a 12x12 square.
  • Use a round cookie cutter 3 inches in diameter to cut out 12 circles of pastry.
  • Gently press each pastry circle into the cups of a muffin tin.
  • Repeat same process with second sheet of pastry.
  • Fill each cup with about a tablespoon of the crab mixture.
  • Brush the edges of puff pastry with the egg wash.
  • Sprinkle tops with extra parmesan cheese.
  • Bake mini quiches 15-18 minutes until the egg is set and the pastry is golden.
  • Let cool 5 minutes in muffin tins.
  • Transfer quiches to a serving plate and garnish with extra parmesan, parsley and basil. Enjoy!

Notes

*Omit the puff pastry to make the recipe gluten free. However, filling the muffin cups with only the crab and egg mixture will yield fewer quiches.

Nutrition

Serving: 1 quiche | Calories: 150kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Cholesterol: 30mg | Sodium: 172mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 48mg