Best 2 Mini Spinach And Crab Quiche Recipes

Indulge in the delightful Mini Spinach and Crab Quiche, a culinary masterpiece that tantalizes the taste buds with its flaky crust, creamy filling, and burst of flavors. Experience the perfect balance of tender spinach, succulent crab meat, and rich cheese, all encased in a golden-brown pastry. This recipe offers both traditional and gluten-free options, catering to diverse dietary preferences. Elevate your brunch, lunch, or dinner with this delectable dish that combines the best of both worlds – the simplicity of a quiche with the luxuriousness of gourmet cuisine.

In addition to the Mini Spinach and Crab Quiche, the article presents an array of delectable quiche variations to satisfy every palate. For a vegetarian delight, try the Mini Roasted Vegetable Quiche, where a medley of colorful vegetables takes center stage. Craving a hearty and protein-packed option? The Mini Sausage and Cheese Quiche delivers with its savory filling of sausage, cheese, and eggs. And for those who love seafood, the Mini Salmon and Asparagus Quiche offers a sophisticated combination of flavors and textures.

These recipes are meticulously crafted to ensure a perfect quiche every time. With step-by-step instructions and helpful tips, even novice bakers can create these exquisite dishes with ease. Whether you're hosting a brunch party or seeking a special weeknight meal, these Mini Quiches will undoubtedly impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

CRAB AND SPINACH QUICHE

Crab and Spinach Quiche image

When I hosted a Christmas cookie exchange several years ago, I served this quiche as an appetizer. You can also cut it into wedges to serve as main dish for breakfast or brunch.-Arliene Hillinger, Rancho Palos Verdes, California

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 36 servings.

Number Of Ingredients 11

Ingredients

2 unbaked pastry shells (9 inches each)
5 large eggs
1-1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups grated Parmesan cheese
1 cup shredded Swiss Cheese
3 tablespoons all-purpose flour
6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
1 package (10 ounces) frozen chopped spinach, thawed and well-drained

Steps:

Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,

Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

CRAB MINI QUICHES

Crab Mini Quiches image

Satisfy nibblers with easy-to-grab mini-sized quiches. Be a step ahead and use the make-ahead recipe tip.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 50m

Yield 24

Number Of Ingredients 10

Ingredients

1 1/4 cups Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1/3 cup canned crabmeat, finely chopped cooked crabmeat or finely chopped imitation crabmeat
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough in bottom and up side of each muffin cup. Divide crabmeat evenly among muffin cups.
In another small bowl, beat half-and-half and egg with spoon until blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
Bake about 20 minutes or until edges are golden brown and centers are set.

Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Mini Quiche, Sodium 170 mg, Sugar 0 g, TransFat 0 g

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your quiche will taste. If possible, use organic and locally-sourced ingredients.
Don't Overcook the Spinach: Spinach wilts quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its flavor.
Use a Good Quality Cheese: The cheese is one of the most important ingredients in a quiche, so make sure you use a good quality cheese that melts well. Cheddar, Gruyère, and Parmesan are all good options.
Season Well: Don't be afraid to season your quiche well. Salt, pepper, and garlic powder are all good choices. You can also add other herbs and spices, such as thyme, rosemary, or nutmeg.
Blind Bake the Crust: Blind baking the crust helps to prevent it from becoming soggy. To blind bake the crust, preheat your oven to 350°F (175°C) and bake the crust for 10-12 minutes, or until it is golden brown.
Let the Quiche Cool Before Serving: Once the quiche is baked, let it cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Mini spinach and crab quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover spinach and crab. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a quick and easy meal, give this mini spinach and crab quiche recipe a try!