Mini Crab Quiches

S

sally-in-ct

Enthusiast Member
I made some mini crab quiches for a party at a neighbors...they're "ok" but I'd like to kick them up a notch (so to speak) next time. I used 14 oz crab, 8 oz. grated swiss, 3 eggs, 1 cup light cream, 12 dashes hot sauce, 1/2 tsp nutmeg, 1 tsp salt. I used pillsbury flaky layers biscuits, seperated, for the shells, in mini muffin tins. The flavor is ok, but not fantastic...any suggestions?

By the way...this is great...I won't ever post to Epi again!

 
Hello, how about a different cheese? Swiss Gruyere would work well in place of Swiss, and would give

them a deeper, more pungent flavor, plus a little Parmigiano Reggiano wouldn't hurt either!

 
Here is another idea, Sally

This is a mixture I have used for a lot of years- I like the "zing" the mustard and green onions gives- and like the flavor that I get from evaporated milk. You could just adapt this recipe to fit your biscuit shells- it would be very tasty with crab in it.

CATHY’S QUICHE

3 eggs, lightly beaten
1 cup evaporated milk
3 tbsp Grey Poupon mustard
1/3 cup slivered green onions
1 cup grated cheeses (I like 1/2 Gruyere and 1/2 Swiss)
8 oz fresh mushrooms, sliced or chopped
2 tbsp chopped parsley
1/4 tsp salt
1/4 tsp fresh ground pepper
Paprika
1 recipe crust

Put mushrooms in bottom of 10" pie shell. Combine all other ingredients except for paprika and pour over mushrooms. Sprinkle paprika over top and bake at 375 degrees for 40-45 minutes or until a knife comes out. Cool 15 minutes before serving.

 
They need thinly sliced green onions and Worcestershire!

I do these all the time- sometimes I add a dash of sherry also and some slivered toasted almonds too-I always use Swiss, I see lots of crab recipes with Cheddar- Don't they know that just doesn't GO!!????

 
Thanks guys!

I did include scallions (green onions), but the mustard and a touch of parmesan is a good idea!

Thanks again!

 
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