Bite-Size Crab Quiches
"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.
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
Reviews
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).
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.
I believe the dill weed makes this nasty. My brothers family and my family did not like this at all.
These blew up and got too big and spilled the filling all over the oven. Not good.