Can I Use Imitation Crab Instead of Real Crab?

Yes, you can! Imitation crab is a wallet-friendly substitute and works well when making larger batches of mini quiches. However, it’s important to note that imitation crab doesn’t have the same sweet, delicate flavor or soft texture that lump crab meat offers. If you’re looking for that signature seafood flavor in your cheddar crab and shrimp mini quiches recipe , real lump crab is definitely worth the extra cost.

How Do I Keep the Crust from Going Soggy?

A soggy crust can ruin the experience of biting into these creamy mini quiches. Here’s how to ensure a crisp base: Drain shrimp and crab thoroughly to remove excess liquid Pre-bake the crust for 5–6 minutes before adding the filling Avoid overfilling the muffin cups—aim for about ¾ full Sauté your shrimp briefly to eliminate hidden moisture These simple techniques are essential to the success of your cheddar crab and shrimp mini quiches recipe .

Can I Make These Without a Crust?

Definitely. Crustless cheddar crab and shrimp mini quiches are a fantastic option for low-carb or gluten-free diets. Simply grease your muffin pan well or use silicone cups to make removing them easy. Crustless versions cook faster—usually 2 to 3 minutes less than their crusted counterparts—and still come out rich, fluffy, and full of flavor.

Are These Mini Quiches Good Cold?

Surprisingly, yes! While they’re best served warm or at room temperature, these seafood mini quiches also hold up well chilled. That makes them perfect for lunchboxes, picnic baskets, or a cold brunch buffet. To enhance flavor when serving cold, season the mixture just a bit more than usual before baking, and consider pairing them with a zesty dipping sauce or lemon wedges for added brightness.

Cheddar Crab and Shrimp Mini Quiches – 7 Irresistible Reasons to Love This Crowd-Pleaser

Name: Cheddar Crab and Shrimp Mini Quiches – 7 Irresistible Reasons to Love This Crowd-Pleaser
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 sheet refrigerated pie crust (or homemade); 1/2 cup cooked shrimp, chopped; 1/2 cup lump crab meat (drained if canned); 3 large eggs; 1/2 cup half-and-half (or heavy cream); 1/2 cup shredded sharp cheddar cheese; 2 tablespoons finely chopped green onions; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon paprika (optional)

Description

Cheddar Crab and Shrimp Mini Quiches are rich, savory, and perfectly portioned for brunches, parties, or make-ahead breakfasts. Each golden, cheesy bite is packed with juicy shrimp, sweet crab, and sharp cheddar nestled in a buttery crust — elegant, easy, and totally irresistible.

Ingredients

Scale

1 sheet refrigerated pie crust (or homemade)
1/2 cup cooked shrimp, chopped
1/2 cup lump crab meat (drained if canned)
3 large eggs
1/2 cup half-and-half (or heavy cream)
1/2 cup shredded sharp cheddar cheese
2 tablespoons finely chopped green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika (optional)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin.
Roll out pie crust and cut into 2.5–3 inch circles. Press each round into the bottom of the muffin tin wells.
In a bowl, whisk together eggs, half-and-half, salt, pepper, and paprika (if using).
Divide shrimp, crab, green onions, and cheddar evenly among the crusts.
Pour egg mixture over fillings, filling each cup nearly to the top.
Bake for 18–22 minutes or until quiches are puffed, golden, and set in the center.
Cool for 5 minutes, then carefully remove from the tin. Serve warm or at room temp.

Notes

Use phyllo cups or skip the crust entirely for a low-carb version.
Swap cheddar for Gruyère, Swiss, or mozzarella for a different flavor profile.
These can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.
Reheat in the oven at 300°F (150°C) for 10–12 minutes for best texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini quiche
Calories: 120
Sugar: 1g
Sodium: 190mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 7g
Cholesterol: 85mg