Asian Crab Mini Quiches

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 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

Recipe

• 1 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.
• 2 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.
• 3 bake at 375° for 25-30 minutes or until filling is set and crust is golden brown around edges.
• 4 serve warm or cool; store leftovers in fridge.