Mini Crab Quiche Appetizers

READY IN: 40mins
SERVES: 6-8
YIELD: 2 dozen
UNITS: US

INGREDIENTS

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

DIRECTIONS

  • Pre-heat oven to 375 degrees.
  • Separate each biscuits into 5 equal pieces.
  • Press onto the bottom, and up the sides of 24 ungreased miniature muffin cups.
  • Fill each cup with 2 tsp crab and one tsp Swiss cheese.
  • In a small bowl, combine the egg, milk, dill weed and salt. Spoon about 1 1/2 teaspoons into each cup.
  • Bake for about15-20 minutes, or until edges are golden brown.
  • Let stand for about 5 minutes before removing from pan. Serve warm.
  • 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.
Advertisement