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Bite-Sized Crab Quiches

Total Time

Prep/Total Time: 30 min.


2 dozen

Updated: Jul. 19, 2022
These delicious warm bites make an appealing spring appetizer. Convenient refrigerated biscuits make them a snap to prepare. —Virginia Ricks, Roy, Utah


  • 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 large egg
  • 1/2 cup 2% milk
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt


  1. Preheat oven to 375°. Separate each biscuit into 5 equal pieces. Press pieces onto the bottoms 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 egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
  2. Bake until edges are golden brown, 15-20 minutes. Let stand 5 minutes before removing from pans. Serve warm.

Nutrition Facts

1 quiche: 77 calories, 3g fat (1g saturated fat), 17mg cholesterol, 279mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 3g protein.

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