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Total Time
50mins
Prep 20 mins
Cook 30 mins

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 Nutrition

  • 1 (15 ounce) package refrigerated pie crusts or 1 (15 ounce) packageyour own double crust pie crusts
  • 2 eggs
  • 12 cup half-and-half
  • 2 tablespoons finely chopped green onions
  • 1 red jalapeno chiles, seeded and minced or 12 tablespoon Thai sweet chili sauce
  • 1 teaspoon lime zest
  • 1 teaspoon grated fresh ginger
  • 12 teaspoon salt
  • 6 ounces crabmeat, canned,fresh or the hermetically sealed packages
  • 14 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.