Asian Crab Mini Quiches

Looking for an Asian-style appetizer recipe? Then check out these wonderful crab mini- quiches made using Pillsbury® refrigerated pie crusts – ready in 50 minutes.

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Prep Time 20 min
Total Time 50 min
Servings 24

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

A green jalapeño or serrano chile can be used in place of the red jalapeño.

Place the leftover pie crust pieces on a cookie sheet and sprinkle them with cinnamon and sugar. Bake the pieces at 375°F for 9 to 11 minutes or until golden brown. Break up the pieces and serve them over canned apple pie filling.

Got questions? Our experts have the answers. Ask Betty now.