Mini Crab Quiche

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m


  • 1 package Mini Fillo (Phyllo) Shells
  • 1/2 cup Frozen Jumbo Lump Crab, thawed and drained
  • 1 Egg, lightly beaten
  • 1/4 cup Heavy Cream
  • 1/2 teaspoon Black Pepper
  • 2 Green onion (scallion) thinly sliced
  • 2 tablespoons Roasted red pepper, finely diced
  • 1/2 cup Monterey Jack cheese
  • 1/2 teaspoon Old Bay seasoning


  1. In a large bowl, combine all of the ingredients except the tart shells and the crab. Stir until fully combined.
  2. Evenly fill the tart shells with the crab.
  3. Evenly fill the shells with the egg mixture, it should be about 1 teaspoon of the solids (cheese and vegetables) and one teaspoon of the liquid (egg and cream) per shell.
  4. Bake on a parchment lined baking sheet at 350⁰ for about 20-25 minutes or until golden brown and filling is set.

Leave a Reply

Your email address will not be published. Required fields are marked *