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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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I made this tasty appetizer on Thanksgiving and it was a hit. This is adapted from a Pillsbury recipe. Use any pie crust you like for a 2-crust pie. Ingredients:
1 (15 ounce) package refrigerated pie crusts or 1 (15 ounce) package your own double crust pie crusts |
2 eggs |
1/2 cup half-and-half |
2 tablespoons finely chopped green onions |
1 red jalapeno chiles, 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 |
Directions:
1. 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.
2. 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.
3. Bake at 375° for 25-30 minutes or until filling is set and crust is golden brown around edges.
4. Serve warm or cool; store leftovers in fridge.
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