Mini Crab Quiches
Quiche is always a wonderful savory to serve for afternoon tea and these tasty, seafood-filled Mini Crab Quiches never disappoint guests.
Author: Tea Time Magazine March/April 2019
Servings 10 mini quiches
Ingredients
- 1 14.1-ounce package refrigerated piecrust dough
- ⅓ cup plus ¼ cup shredded Gruyère cheese
- ½ cup heavy whipping cream
- 1 large egg
- 1 large egg yolk
- 2 tablespoons chopped fresh chives
- 1 clove garlic minced
- ¼ teaspoon hot sauce
- ⅛ teaspoon salt
- ½ cup jumbo lump crabmeat picked free of shell
- Garnish: fresh chives
Instructions
- Preheat oven to 450°. Spray 10 (3¼-inch) fluted tartlet pans with cooking spray.
- On a lightly floured surface, unfold piecrust dough. Using a 4-inch round cutter, cut 5 rounds from each sheet of dough. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan 4 times. Place tartlet pans on a rimmed baking sheet. Refrigerate for 15 minutes.
- Place a small piece of parchment paper in center of each prepared tartlet pan, letting ends extend over edges of pan, and place ceramic pie weights atop each parchment piece.
- Bake for 8 minutes.
- Carefully remove pie weights and parchment paper.
- Bake for 5 minutes more. Immediately sprinkle ¼ cup cheese among tartlet shells.
- Reduce oven to 375°.
- In a medium bowl, whisk together heavy cream, egg, egg yolk, chives, garlic, hot sauce, salt, and remaining ⅓ cup cheese.
- Divide crabmeat among tartlet shells.
- Pour egg mixture over crabmeat.
- Bake until filling is set and slightly puffed, 12 to 14 minutes.
- Let cool slightly on a wire rack before carefully removing quiches from pans.
- Garnish with fresh chives, if desired.
Notes
Source: https://teatimemagazine.com/page/2/?s=crab+tea+sandwich
