Crab Quiche Recipe
Perfect appetizer, our crab quiche recipe
is served as individual pastries
We do a lot with crescent roll dough, the same kind sold in grocery stores. It’s cheap, easy to work with and has that holiday taste so many people remember.
We’ll do a few hundred at a time, but this converts easily to home size - easy to do ahead of time, then bake just as your guests are arriving.
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Portions/Servings This recipe will feed 12 people, 2 quiche per person.
Read about Party Food Quantities to plan for more or less.
1 large pack of fresh Crescent Rolls
8 ounces of fresh crab meat
6 ounces of shredded cheese
6 ounces of heavy cream
1/4 teaspoon salt 1/8 teaspoon pepper
We use mini-muffin pans, with 24 muffins for this recipe.
Spray the pan with vegetable spray, and lay out the Crescent Dough on a cutting board. Divide the sheet into 24 squares, and cut them out. Press each square into a muffin mold, working the dough up each side. Use a rolling pin if you need to.
Drop even amounts of crab and cheese into each pastry. Mix up the egg, cream and spices. Beat well.
Pour the egg mix over the pastries. Careful not to spill the mix around the edges of the pastry - aim for the center of each one.
TIP: At this point, you can return the pastries to the refrigerator for a while, even overnight if you want - but not more than that.
When you’re ready, put the pan in a preheated 375° oven for 15 minutes, or until the edges of the pastry are brown and the centers are getting firm. Remove and allow to cool for a few minutes, then serve warm.
These will hold in a chafing dish. Warm the chafer up and place them in the inner pan. Be sure to spray the pan with veggie spray first, and keep the heat to a minimum.
We do a simple sauce with these - and equal mix of peach pie filling and Russian salad dressing (sounds terrible, tastes wonderful! - trust me)
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