Crab Cocktail Quiche
11 ingredients
1 steps
Ingredients
- 2 (6 oz.) cans Chicken of the Sea
- lump crabmeat, drained
- pastry for 2-crust 9-inch pie
- 2/3 c. whipping cream
- 2 eggs
- 2 oz. (about 1/2 c.) shredded Jarlsberg cheese
- 1 1/2 tsp. grated lemon peel
- 1/8 tsp. each dried dill weed and oregano
- dash of ground nutmeg
- salt and pepper to taste
- fresh dill sprigs (for garnish)
Directions
-
1Roll out pastry on floured surface. Cut into 2 3/4-inch circles with scallop-edged cutter. Fit circles into 1 3/4-inch mini muffin tin cups. Place bite-sized amount of crab in cup. Combine cream, eggs, cheese, lemon peel and seasonings; whisk to blend. Spoon egg mixture over crab. Fill cups about 3/4 full. Bake in 375° oven 12 to 15 minutes or until puffed and golden. Cool slightly before serving. Garnish tops with additional crabmeat and fresh dill. Yield: 24 appetizers.
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