If you have a craving for something that feels elegant yet is wonderfully approachable, this Cheddar Crab and Shrimp Mini Quiches Recipe is about to become your new favorite party trick. Imagine bite-sized pockets brimming with tender crab, succulent shrimp, sharp cheddar, and just the right touch of seasoning all nestled in a flaky, buttery crust. These little delights come together with simple ingredients but deliver a taste that’s rich, comforting, and downright irresistible. Whether for a brunch, appetizer, or snack, they’re guaranteed to wow your guests and keep everyone coming back for more.
Ingredients You’ll Need
Getting the ingredients right is your first step to success, and these essentials are easy to find yet powerful in building flavor and texture. Each plays a crucial role in creating the perfect balance of creamy, savory, and fresh notes in the mini quiches.
- 1 cup cooked crab meat: Delicate and sweet seafood flavor that’s the star of the show.
- 1 cup cooked shrimp, chopped: Adds a satisfying bite and pairs beautifully with the crab.
- 1 cup shredded cheddar cheese: Sharp and melty, it brings richness and a golden color to the filling.
- 4 large eggs: The binding agent that creates that lovely custardy texture inside.
- 1 cup half-and-half or heavy cream: Adds creaminess and smoothness to the custard.
- 1/4 cup finely chopped green onions: Brings a hint of freshness and subtle onion bite.
- 1/2 tsp salt: Enhances all the flavors without overpowering them.
- 1/4 tsp black pepper: Adds just the right amount of spice and warmth.
- 1/4 tsp paprika: A smoky touch that deepens the flavor complexity and adds color.
- 1 package (about 24) mini phyllo or pastry shells: The crisp, flaky vessel that holds all the goodness together.
How to Make Cheddar Crab and Shrimp Mini Quiches Recipe
Step 1: Preheat and Prepare
The magic starts by heating your oven to 375°F (190°C). Preheating ensures your mini quiches bake evenly and develop that perfect golden top and flaky shell. Meanwhile, get your baking sheet ready by lining it with parchment paper or a light greasing to prevent sticking.
Step 2: Whisk the Custard
In a large bowl, whisk together the eggs, half-and-half (or cream), salt, black pepper, and paprika. This mixture forms the silky custard base that holds all the ingredients together and bakes into a soft, creamy filling that melts in your mouth.
Step 3: Combine Seafood and Cheese
Gently fold in the cooked crab meat, chopped shrimp, shredded cheddar, and finely chopped green onions. This step is all about distributing the star ingredients evenly so each mini quiche bursts with flavor in every bite.
Step 4: Fill the Shells
Arrange the mini phyllo or pastry shells on your prepared baking sheet. Using a spoon, carefully fill each shell almost to the top with the seafood and custard mixture. Trust me, filling them generously will pay off when you taste that rich filling!
Step 5: Bake to Perfection
Bake your filled mini quiches for 15 to 18 minutes. You’ll know they’re done when the custard is set and the tops have turned a lovely light golden color. The smell alone will have everyone gathered around the kitchen!
Step 6: Cool and Savor
Once baked, allow the mini quiches to cool slightly on the baking sheet. This resting time helps them firm up just enough for easy handling without losing any of that luscious creaminess inside.
How to Serve Cheddar Crab and Shrimp Mini Quiches Recipe
Garnishes
A sprinkle of fresh parsley or a pinch of chopped chives not only adds a vibrant pop of green but also enhances the fresh seafood flavors with an herbal brightness. A tiny dollop of sour cream or a squeeze of fresh lemon on the side can bring even more zest if you’re feeling fancy.
Side Dishes
These mini quiches pair wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness. Consider serving alongside a chilled cucumber salad or a tangy slaw for a refreshing counterpoint that keeps the meal light and fresh.
Creative Ways to Present
They’re perfect for elegant finger food platters, so arrange them on a wooden board surrounded by fresh herbs, sliced grapes, or cherry tomatoes for color and variety. You can even serve them warm inside individual ramekins or on small plates with a garnish of microgreens to turn these bite-sized treats into an impressive appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini quiches in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days, making for quick and delicious snacks or light meals later on.
Freezing
If you want to prep in advance, these quiches freeze beautifully. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be kept frozen for up to 1 month without losing their texture or flavor.
Reheating
To warm them back up, the best method is to use an oven or toaster oven at 350°F (175°C) for about 10 minutes, until heated through and crisp again. This quick reheat recaptures that freshly baked goodness much better than the microwave.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While cheddar provides a nice sharpness and melty texture, feel free to experiment with cheeses like Gruyère, Monterey Jack, or even a mix for a unique twist that suits your taste.
Is it possible to make this recipe gluten-free?
Yes. Substitute the mini phyllo or pastry shells with gluten-free tartlet shells available at many stores, or make your own using gluten-free dough to keep these quiches safe for those with gluten sensitivities.
Can these mini quiches be made ahead of time for a party?
Definitely. You can prepare the filling in advance and fill the shells just before baking. Alternatively, bake them ahead, refrigerate, and reheat just before serving to save time on the day of your event.
How do I ensure the filling sets properly?
Make sure to use the right ratio of eggs to cream and fully cook the quiches until the custard is just set and no longer jiggly. Overbaking can cause dryness, so watch the quiches closely during the last few minutes of baking.
Can I make a larger quiche instead of mini ones?
Yes! Use a larger tart or pie pan and increase the filling quantities accordingly. The baking time will also be longer, usually around 30–35 minutes, until the custard is fully set and golden on top.
Final Thoughts
If you’re on the hunt for a crowd-pleaser that combines comfort food vibes with classy seafood flair, this Cheddar Crab and Shrimp Mini Quiches Recipe is a treasure. It’s simple enough to whip up on any given day but special enough to shine at gatherings. Trust me, once you try these, they’ll become a cherished staple in your recipe collection that you’ll want to make over and over again.
Print
Cheddar Crab and Shrimp Mini Quiches Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini quiches
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Cheddar Crab and Shrimp Mini Quiches are perfect bite-sized appetizers featuring a savory blend of seafood, sharp cheddar cheese, and aromatic green onions baked in flaky mini pastry shells. Ideal for parties or casual gatherings, they are easy to prepare and delightfully flavorful.
Ingredients
Seafood and Dairy
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup half-and-half or heavy cream
Vegetables and Seasonings
- 1/4 cup finely chopped green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Pastry
- 1 package (about 24) mini phyllo or pastry shells
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure an even baking temperature for the mini quiches.
- Mix Wet Ingredients and Seasonings: In a large bowl, whisk together the eggs, half-and-half (or heavy cream), salt, black pepper, and paprika until the mixture is smooth and well combined.
- Add Seafood and Cheese: Gently fold the cooked crab meat, chopped shrimp, shredded cheddar cheese, and finely chopped green onions into the egg mixture, ensuring everything is evenly distributed.
- Prepare Pastry Shells: Place the mini phyllo or pastry shells on a baking sheet, arranging them so they are spaced evenly and ready to be filled.
- Fill the Shells: Spoon the prepared filling evenly into each pastry shell, filling nearly to the top but allowing room for the filling to set and rise slightly without spilling over.
- Bake: Bake the filled shells in the preheated oven for 15 to 18 minutes or until the filling is set, firm to the touch, and lightly golden on top.
- Cool and Serve: Remove the baking sheet from the oven and allow the mini quiches to cool slightly before serving to make handling easier and enhance their flavors.
Notes
- You can substitute half-and-half with heavy cream for a richer texture or with milk for a lighter alternative.
- Mini phyllo shells can be found in most grocery stores in the freezer or refrigerated section; frozen shells should be thawed before use.
- For a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce to the filling.
- These quiches can be prepared ahead and reheated gently in the oven to maintain crispness.
- Ensure seafood is fully cooked before adding to the mixture to maintain food safety.
