Asian Crab Mini Quiches

Name: Asian Crab Mini Quiches
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 serving(s)
Ingredients: 1 (15 ounce) package refrigerated pie crusts or 1 (15 ounce) package your own double crust pie crusts; 2 eggs; 1/2 cup half-and-half; 2 tablespoons finely chopped green onions; 1 red jalapeno chiles, seeded and minced or 1/2 tablespoon Thai sweet chili sauce; 1 teaspoon lime zest; 1 teaspoon grated fresh ginger; 1/2 teaspoon salt; 6 ounces crabmeat, canned,fresh or the hermetically sealed packages; 1/4 cup shredded fresh parmesan cheese

Submitted by Hey Jude

"I made this tasty appetizer on Thanksgiving and it was a hit. This is adapted from a Pillsbury recipe. Use any pie crust you like for a 2-crust pie."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 24

ingredients

1 (15 ounce) package refrigerated pie crusts or (15 ounce) package your own double crust pie crusts
2 eggs
¹⁄₂ cup half-and-half
2 tablespoons finely chopped green onions
1 red jalapeno chiles, seeded and minced or 1/2 tablespoon Thai sweet chili sauce
1 teaspoon lime zest
1 teaspoon grated fresh ginger
¹⁄₂ teaspoon salt
6 ounces crabmeat, canned,fresh or the hermetically sealed packages
¹⁄₄ cup shredded fresh parmesan cheese

directions

Heat oven to 375°; unroll pie crusts (or roll out your own) and cut out circles with a 2 1/2-inch round cutter; press each circle into ungreased miniature muffin cup- you should have 24.
Beat eggs in a medium bowl; add half-and-half, green onions, chile, lime peel, ginger and salt; whisk to blend well and stir in crabmeat and cheese; spoon about 1 tablespoon into each crust-lined cup, making sure you don't fill too full or filling may spill out while baking, making quiches difficult to remove from pans.
Bake at 375° for 25-30 minutes or until filling is set and crust is golden brown around edges.
Serve warm or cool; store leftovers in fridge.