Asian Crab Mini Quiches

(4)
1 reviews.
  • 20 min prep time
  • 50 min total time
  • 10 ingredients
  • 24 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
eggs
1/2
cup half-and-half
2
tablespoons chopped green onions
1
red jalapeño chile, seeded, minced (about 2 tablespoons)
1
teaspoon grated lime peel
1
teaspoon grated gingerroot
1/2
teaspoon salt
1
(6-oz.) can refrigerated pasteurized crabmeat
1/4
cup shredded fresh Parmesan cheese

Directions

  1. 1 Heat oven to 375°F. Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 2 1/2-inch round cutter, cut crusts into 24 rounds. Press each round into ungreased miniature muffin cup.
  2. 2 Beat eggs in medium bowl. Add half-and-half, onions, chile, lime peel, gingerroot and salt; stir with wire whisk to blend. Stir in crabmeat and cheese. Spoon about 1 tablespoon mixture into each crust-lined cup.
  3. 3 Bake at 375°F. for 25 to 30 minutes or until filling is set and crust is golden brown around edges. Serve warm or cool. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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