Imagine sinking your teeth into a warm, golden bite that bursts with creamy eggs, tender seafood, and melty cheese—all hugged by a crisp, delicate shell. That’s the magic behind Cheddar Crab and Shrimp Mini Quiches. This recipe brings together two beloved shellfish in a rich, savory custard, creating the perfect appetizer for special brunches, elegant parties, or anytime you’re craving something irresistibly delicious in bite-size portions.
Ingredients You’ll Need
You might be surprised at how easy it is to whip up these impressive little quiches. Each ingredient plays a starring role, either enhancing flavor, adding pops of color, or creating that signature creamy texture you love in a perfect quiche.
- Eggs: The foundation for that luscious custard filling that holds everything together.
- Whole Milk: Adds moisture and helps lighten up the richness of the filling without overpowering the seafood flavors.
- Heavy Cream: Gives every bite that smooth, velvety richness you crave in a quiche.
- Cooked Shrimp (chopped): Brings a sweet, slightly briny chew to each mini quiche—be sure to use bite-size pieces for best texture.
- Lump Crab Meat: Adds a delicate, buttery taste and succulent texture; just make sure you pick over it for any pesky shells.
- Shredded Sharp Cheddar Cheese: Melts beautifully, giving the quiches their signature savory tang and creamy pull.
- Finely Chopped Green Onions: These offer freshness and a light, oniony snap that cuts through the richness.
- Diced Red Bell Pepper: Adds vibrant color and a subtle sweetness that pairs beautifully with seafood.
- Old Bay Seasoning: The secret blend that brings warmth and depth, rounding out the seafood flavors perfectly.
- Salt: Enhances all the natural flavors and brings every element together.
- Black Pepper: Just a hint gives a gentle kick and balances the creamy filling.
- 12 Mini Phyllo Shells (or mini muffin tin & pie crust): Provides that crispy, flaky bite-sized base for your quiches—easy to find, or simple enough to make yourself!
How to Make Cheddar Crab and Shrimp Mini Quiches
Step 1: Prepare the Oven and Shells
Start by preheating your oven to 375°F. If you’re using store-bought mini phyllo shells, just arrange them on a baking sheet. For a homemade twist, spray a mini muffin tin with nonstick spray and gently press pie crust rounds into each cup, forming small wells for the filling.
Step 2: Mix the Custard Base
In a medium mixing bowl, whisk together the eggs, whole milk, and heavy cream until the mixture is completely smooth. This step sets the stage for a silky quiche interior, so whisk well for that perfect texture!
Step 3: Add Seafood, Veggies & Cheese
To your egg mixture, fold in the chopped shrimp, lump crab meat, shredded cheddar, green onions, red bell pepper, Old Bay seasoning, salt, and black pepper. Give it all a gentle stir so that every spoonful captures a bit of everything—cheese melts, veggies pop, and seafood flavors shine through.
Step 4: Fill the Shells
Evenly spoon the mixture into each phyllo shell or pie crust cup, filling each almost to the top. The colors and textures will tempt you already, but try to keep the filling level for even baking.
Step 5: Bake to Golden Perfection
Place the baking sheet or muffin tin in the oven and bake for 18 to 22 minutes. Watch for centers to set up gently and tops to turn a light golden hue with cheesy pockets bubbling up. Once done, let them cool a few minutes so they set and are easy to handle.
How to Serve Cheddar Crab and Shrimp Mini Quiches
Garnishes
Top your mini quiches with a sprinkle of chopped chives, fresh parsley, or a dusting of extra Old Bay for a finishing touch. A tiny wedge of lemon on the side is also a lovely idea—just a quick squeeze really brightens up the flavors right before serving.
Side Dishes
Pair your Cheddar Crab and Shrimp Mini Quiches with a fresh arugula salad, some crisp cucumber ribbons, or even a bright fruit salad. The balance of creamy quiche with fresh, crisp sides is unbeatable for brunch or anytime you want to impress.
Creative Ways to Present
Serve these beauties on a three-tiered platter for a party-ready wow factor, or tuck them into a bento-style lunch box with pickled veggies and crackers. For a chic gathering, nestle the quiches in butter lettuce cups for a little edible presentation and an extra bit of crunch!
Make Ahead and Storage
Storing Leftovers
If you have leftover Cheddar Crab and Shrimp Mini Quiches, simply let them cool to room temperature before transferring to an airtight container. Store in the fridge for up to three days; they hold up beautifully for quick snacks or easy entertaining.
Freezing
You’ll be thrilled to know these mini quiches freeze like a dream! Once cooled, arrange them in a single layer, freeze until firm, then transfer to a zip-top freezer bag. They’ll stay delicious for up to two months—just label and date for easy grabbing.
Reheating
To reheat, pop your refrigerated or thawed Cheddar Crab and Shrimp Mini Quiches on a baking sheet and warm in a 325°F oven for about 10 minutes (or until heated through). Avoid the microwave if possible to preserve that crisp shell.
FAQs
Can I substitute other cheeses for sharp cheddar?
Absolutely! Gruyère, Swiss, or even a Monterey Jack melt well and will bring their own unique twist. Each will complement the seafood beautifully, so use what you love.
What’s the best way to ensure the quiches don’t get soggy?
Make sure your seafood is well-drained and gently patted dry before adding it to the mixture. Baking the quiches until set and letting them cool a few minutes will also help keep that crust crisp.
Are these mini quiches suitable for a gluten-free diet?
Yes—simply use gluten-free pie crust or gluten-free phyllo shells. The custard and filling are naturally gluten-free, making it easy to adapt for dietary needs.
Can I make the mixture ahead of time?
Definitely! Whip up the filling mixture a day in advance, cover, and refrigerate. Just assemble and bake when you’re ready to serve for optimum freshness and flavor.
How do I know when the Cheddar Crab and Shrimp Mini Quiches are perfectly done?
Look for centers that are set with just a tiny jiggle, and tops that are lightly golden with the cheese bubbling. A toothpick inserted in the center should come out clean—if not, give them another minute or two.
Final Thoughts
If you’ve never made Cheddar Crab and Shrimp Mini Quiches before, don’t wait—this recipe will make you the star of your next gathering! It’s got everything you love in one perfect bite: creamy, cheesy, and packed with seafood flavor. Try it soon, and watch these little quiches disappear in no time.
Print
Cheddar Crab and Shrimp Mini Quiches Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini quiches
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Cheddar Crab and Shrimp Mini Quiches are perfect for entertaining, with a rich seafood filling in a crispy pastry shell. Great for brunch, parties, or as a savory appetizer.
Ingredients
- 6 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup cooked shrimp (chopped)
- 1/2 cup lump crab meat (picked over for shells)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped green onions
- 1/4 cup diced red bell pepper
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 mini phyllo shells or mini muffin tin with cooking spray and pie crust
Eggs Mixture:
Filling:
Crust:
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Mix the eggs: In a bowl, whisk eggs, milk, and cream until smooth.
- Add filling: Stir in shrimp, crab, cheddar, onions, pepper, Old Bay, salt, and pepper.
- Fill shells: Place shells on a baking sheet or prepare a muffin tin, then spoon in the mixture.
- Bake: Bake for 18–22 minutes until set and golden.
- Cool and serve: Let cool slightly before serving warm or at room temperature.
Notes
- You can use half-and-half instead of milk and cream.
- These quiches can be made ahead and reheated.
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