Asian Crab Mini Quiches
Source of Recipe
recipezaar.com
List of Ingredients
1 (15 ounce) package refrigerated pie crusts or your own double crust pie crusts
2 eggs
1/2 cup half-and-half
2 tablespoons finely chopped green onions
1 red jalapeno chile, seeded and minced or 1/2 tablespoon Thai sweet chili sauce
1 teaspoon lime zest
1 teaspoon grated fresh ginger
1/2 teaspoon salt
6 ounces crabmeat, canned,fresh or the hermetically sealed packages
1/4 cup shredded fresh parmesan cheese Recipe
Heat oven to 375°; unroll pie crusts (or roll out your own) and cut out circles with a 2 1/2-inch round cutter; press each circle into ungreased miniature muffin cup- you should have 24.
Beat eggs in a medium bowl; add half-and-half, green onions, chile, lime peel, ginger and salt; whisk to blend well and stir in crabmeat and cheese; spoon about 1 tablespoon into each crust-lined cup, making sure you don't fill too full or filling may spill out while baking, making quiches difficult to remove from pans.
Bake at 375° for 25-30 minutes or until filling is set and crust is golden brown around edges. Serve warm or cool; store leftovers in fridge.
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