A few years ago, my husband and I took a short trip to Charleston—just the two of us, no kids, no schedule. One night, wandering along the quiet streets near the waterfront, we stumbled across a tiny, tucked-away bistro with flickering candles in the windows and handwritten menus posted outside. It wasn’t fancy, just warm and inviting.
We were drawn in by the scent, something buttery, herby, with a hint of the sea. I ordered a plate of small seafood quiches that arrived golden, steaming, and filled with a delicate mix of shrimp, crab, and cheddar. They were simple but unforgettable.
That little meal stayed with me long after we returned home. A few weeks later, I found myself trying to recreate that moment in my own kitchen, not to copy the dish exactly, but to bottle up the feeling of that quiet evening with my husband, the sound of clinking glasses, the soft chatter around us.
I made a version of those quiches using what I had on hand—cooked shrimp from the freezer, canned crab, a block of sharp cheddar, and leftover phyllo pastry. They baked up beautifully, and when I set them down on the table, I noticed the way his face lit up like it had in Charleston. These mini quiches have been part of our story ever since.
Short Description
These Cheddar Crab and Shrimp Mini Quiches are rich, savory bites filled with tender seafood, melted cheese, and crisp pastry. Perfect for brunches, parties, or make-ahead lunches.
Key Ingredients
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- ½ cup diced onion
- ½ cup bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 1 sheet phyllo pastry or 1 package mini pastry shells
Tools Needed
- Muffin tin or mini tart pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Sharp knife and cutting board
- Small ladle or spoon
- Oven and cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and grease a muffin tin or line it with mini pastry shells.
Step 2: Prep the Seafood Filling
In a large bowl, whisk the eggs and milk until smooth and fully combined.
Step 3: Add the Good Stuff
Stir in the crab, shrimp, cheddar cheese, onion, bell pepper, salt, pepper, and paprika. The mixture should be colorful and well-blended.
Step 4: Prepare the Pastry Base
If using phyllo pastry, layer several sheets together, brushing lightly with oil or butter between layers. Cut into squares and gently press into the muffin cups, shaping to fit. Alternatively, use ready-made mini pastry shells.
Step 5: Fill and Bake
Spoon the seafood mixture evenly into each pastry shell, filling almost to the top. Bake for 20 to 25 minutes, or until the centers are set and the tops are golden brown.
Step 6: Cool and Serve
Let the quiches rest for 5 minutes before removing from the tin. Serve warm or at room temperature.
Why You’ll Love This Recipe
Flavor-Packed: The mix of cheddar, crab, and shrimp is rich, savory, and deeply satisfying.
Perfect Portions: Mini quiches are ideal for brunch, snacks, or elegant party platters.
Customizable: Swap veggies, cheese, or seafood for endless flavor variations.
Freezer-Friendly: Make a batch ahead and freeze for quick meals or events.
Protein-Rich: With seafood and eggs, each bite offers a hearty, wholesome snack.
Mistakes to Avoid & Solutions
Overfilling the Cups: This causes overflow and mess.
Solution: Fill each shell about ¾ full to allow room for rising.
Using raw seafood: Leads to uneven cooking and watery texture.
Solution: Always use pre-cooked crab and shrimp for best results.
Soggy bottoms: Can occur with too-thin pastry or over-mixing.
Solution: Use layered phyllo or thick pastry shells, and don’t let the filling sit too long before baking.
Skipping seasoning: The seafood can be mild.
Solution: Don’t skimp on salt, pepper, and paprika for flavor depth.
Uneven baking: Tops golden but centers unset.
Solution: Check doneness with a toothpick—it should come out clean.
Serving and Pairing Suggestions
Serve as: Brunch centerpiece, party appetizer, or light dinner with salad.
Pair with: A crisp white wine, citrusy iced tea, or sparkling water with lemon.
Presentation: Arrange on a platter with fresh herbs or lemon wedges. For brunch, place them on a tiered tray alongside fruit and muffins.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap individually and freeze for up to 2 months.
Reheat: Warm in a 325°F oven for 8–10 minutes. Avoid microwaving as it softens the pastry.
Cool Before Storing: Let them fully cool before refrigerating or freezing to prevent condensation and sogginess.
FAQs
1. Can I make these quiches ahead of time?
Yes, bake them a day ahead and reheat in the oven before serving.
2. Can I use imitation crab instead of real crab?
You can, though the flavor will be milder. Adjust seasoning as needed.
3. What kind of shrimp works best?
Small cooked shrimp, chopped into bite-size pieces, blend best with the texture.
4. Can I use muffin liners?
Yes, but for a crispier bottom, place the phyllo directly in the tin.
5. Do I need to cook the bell peppers and onions beforehand?
No, they’ll soften while baking and add a fresh bite.
Tips & Tricks
Use a cookie scoop or ladle for even filling.
Sprinkle a touch of extra cheese on top before baking for a golden crust.
Add a pinch of Old Bay seasoning for a subtle seafood boost.
Let the quiches rest before serving to help them firm up.
Make mini versions in a mini muffin tin for bite-size party snacks.
Recipe Variations
Mediterranean Style: Swap shrimp for chopped spinach, add feta cheese, and use diced sun-dried tomatoes.
Tex-Mex Twist: Add jalapeños, pepper jack cheese, and a dash of cumin. Serve with a side of salsa.
Classic Bacon & Veggie: Replace seafood with crumbled cooked bacon, mushrooms, and Swiss cheese.
Dairy-Free Option: Use a plant-based milk and dairy-free cheese. Check labels to ensure seafood is minimally processed.
Sweet Corn & Crab: Add ¼ cup sweet corn kernels to the filling for a natural sweetness that pairs well with crab.
Final Thoughts
I’ve made these mini quiches for family brunches, neighborhood get-togethers, and once, for a friend recovering from surgery. But no matter the occasion, my mind always goes back to that quiet restaurant by the sea. Recipes like this don’t just fill a plate—they bring back moments, feelings, places.
Every time I make them, it’s like turning a page in an old photo album. And every bite still carries the echo of soft jazz, candlelight, and a little bistro in Charleston where two people shared something small, and somehow, it felt like everything.
Cheddar Crab And Shrimp Mini Quiches Recipe
Print ThisIngredients
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- ½ cup diced onion
- ½ cup bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 1 sheet phyllo pastry or 1 package mini pastry shells
Instructions
Step 1: Preheat the Oven
Heat the oven to 350°F (175°C). Grease a muffin tin or use mini pastry shells.
Step 2: Mix Eggs and Milk
Whisk eggs and milk in a large bowl until smooth.
Step 3: Add Ingredients
Stir in crab, shrimp, cheese, onion, bell pepper, salt, pepper, and paprika.
Step 4: Prep the Pastry
Layer and butter phyllo sheets, cut into squares, and press into muffin cups. Or use pre-made shells.
Step 5: Fill and Bake
Spoon the mixture into each shell. Bake 20–25 minutes until set and golden.
Step 6: Cool and Serve
Let cool for 5 minutes. Serve warm or at room temperature.
