Mini Crab Quiches
Serves: 10
  • 1 (14.1-ounce) package refrigerated piecrust dough
  • ⅓ cup plus ¼ cup shredded Gruyère cheese
  • ½ cup heavy whipping cream
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, minced
  • ¼ teaspoon hot sauce
  • ⅛ teaspoon salt
  • ½ cup jumbo lump crabmeat, picked free of shell
  • Garnish: fresh chives
  1. Preheat oven to 450°. Spray 10 (3¼-inch) fluted tartlet pans with cooking spray.
  2. On a lightly floured surface, unfold piecrust dough. Using a 4-inch round cutter, cut 5 rounds from each sheet of dough. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan 4 times. Place tartlet pans on a rimmed baking sheet. Refrigerate for 15 minutes.
  3. Place a small piece of parchment paper in center of each prepared tartlet pan, letting ends extend over edges of pan, and place ceramic pie weights atop each parchment piece.
  4. Bake for 8 minutes. Carefully remove pie weights and parchment paper. Bake for 5 minutes more. Immediately sprinkle ¼ cup cheese among tartlet shells. Reduce oven to 375°.
  5. In a medium bowl, whisk together heavy cream, egg, egg yolk, chives, garlic, hot sauce, salt, and remaining ⅓ cup cheese.
  6. Divide crabmeat among tartlet shells. Pour egg mixture over crabmeat.
  7. Bake until filling is set and slightly puffed, 12 to 14 minutes. Let cool slightly on a wire rack before carefully removing quiches from pans.
  8. Garnish with fresh chives, if desired.
Recipe by TeaTime Magazine at