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Bite-Size Crab Quiches Recipe

Bite-Size Crab Quiches Recipe photo by Taste of Home

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"These mouthwatering morsels make an appealing appetizer when you invite a few friends to the house after a movie or ball game."—Virginia Ricks, Roy, Utah.

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Bite-Size Crab Quiches Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
1/2 cup shredded Swiss cheese
1 egg
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt

Directions

Separate each biscuit into five equal pieces. Press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
Bake at 375° for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm. Yield: 2 dozen.

Nutritional Facts One serving (3 each) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein.

Originally published as Bite-Size Crab Quiches in Taste of Home February/March 2003, p65

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Bite-Size Crab Quiches

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Reviewed on Mar. 09, 2012 by thedags

I've made this many times since it first appeared in Taste of Home and the recipe has turned out perfectly every time. It's one of our favorite appetizers and it's just as good reheated or served cold if we have a few left over (which we rarely do).

Reviewed on Jan. 26, 2012 by MomcatNell

This was easy to make, and baked to perfection. We all love this receipe because it is not as rich as many quiches are. I use dill in many things I cook, and I added 1/2 teaspoon lemon juice while combining the egg mixture.' Best ever' from people who seldom eat quiche. One friend even asked for the receipe for her family.