Mini Crab Quiche Appetizers

READY IN: 40mins
Recipe by arroz241_11561377

This recipe is from one of those little supermarket 'checkout cookbooks' , this particular one is from 'Taste of Home', it's easy and yummy. I'm posting it here for safe-keeping.

Top Review by Outta Here

These get 5 stars for tste but 3 stars for method. I think there must be a refrigerator biscuit that is in layers, so that you can seperate them into 5 layers, but I couldn't find them and had no way to seperate the regular ones. I ended up rolling each one out very thinly and cutting them with a small glass. My other problem was there is too much filling for those mini muffin tins. My quiches all overflowed in the pan. I had to trim off a lot of brown bits around the edges. The flavor was good, but not worth the work. Glad I tried them but most likely wouldn't try again. Sorry. Made for Spring 2104 PAC.

Ingredients Nutrition

  • 1 large buttermilk biscuit, refridgerated tube
  • 1 cup imitation crabmeat, chopped
  • 12 cup swiss cheese, shredded
  • 1 egg
  • 12 cup milk
  • 12 teaspoon dill weed
  • 14 teaspoon salt


  1. Pre-heat oven to 375 degrees.
  2. Separate each biscuits into 5 equal pieces.
  3. Press onto the bottom, and up the sides of 24 ungreased miniature muffin cups.
  4. Fill each cup with 2 tsp crab and one tsp Swiss cheese.
  5. In a small bowl, combine the egg, milk, dill weed and salt. Spoon about 1 1/2 teaspoons into each cup.
  6. Bake for about15-20 minutes, or until edges are golden brown.
  7. Let stand for about 5 minutes before removing from pan. Serve warm.
  8. Note: the computer and I fought over the tube of refridgerated buttermilk biscuits. The recipe states 1 (16.3 oz) tube of large buttermilk biscuits.

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