Description

These Cheddar Crab and Shrimp Mini Quiches are delightful bite-sized appetizers perfect for parties or gatherings. Combining succulent crab meat and shrimp with sharp cheddar cheese and aromatic green onions, all baked in crispy mini phyllo shells, these quiches offer a rich and creamy texture with a subtle hint of spice from paprika. Ready in under 30 minutes, they make an elegant and easy-to-make treat everyone will love.

Ingredients

Scale

Seafood

1 cup cooked crab meat
1 cup cooked shrimp, chopped

Dairy

1 cup shredded cheddar cheese
1 cup half-and-half or heavy cream
4 large eggs

Vegetables & Herbs

1/4 cup finely chopped green onions

Spices & Seasonings

1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika

Pastry

1 package (about 24) mini phyllo or pastry shells

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the quiches.
Mix Base: 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 Ingredients: Stir in 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: Arrange the mini phyllo or pastry shells on a baking sheet, ready for filling.
Fill Shells: Spoon the seafood and cheese filling evenly into each pastry shell, filling almost to the top without overflowing.
Bake: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the filling is set and the tops are lightly golden brown.
Cool and Serve: Remove the mini quiches from the oven and let them cool slightly before serving to ensure they hold their shape and are safe to eat.

Notes

Use fresh seafood when possible for best flavor.
Mini phyllo shells can be substituted with mini pastry tart shells if preferred.
Adjust seasoning to taste; add extra paprika or a pinch of cayenne for a spicier kick.
These quiches can be served warm or at room temperature.
For a dairy-free version, substitute half-and-half with coconut cream and use a dairy-free cheese alternative.