Asian Crab Mini Quiches

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

2

eggs

1/2

cup half-and-half

2

tablespoons chopped green onions

1

red jalapeño chile, seeded, minced (about 2 tablespoons)

1

teaspoon grated lime peel

1

teaspoon grated gingerroot

1/2

teaspoon salt

1

(6-oz.) can refrigerated pasteurized crabmeat

1/4

cup shredded fresh Parmesan cheese

• 1 Heat oven to 375°F. Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 2 1/2-inch round cutter, cut crusts into 24 rounds. Press each round into ungreased miniature muffin cup.
• 2 Beat eggs in medium bowl. Add half-and-half, onions, chile, lime peel, gingerroot and salt; stir with wire whisk to blend. Stir in crabmeat and cheese. Spoon about 1 tablespoon mixture into each crust-lined cup.
• 3 Bake at 375°F. for 25 to 30 minutes or until filling is set and crust is golden brown around edges. Serve warm or cool. Store in refrigerator.