Crab Mini Quiches
Satisfy nibblers with easy-to-grab mini-sized quiches. Be a step ahead and use the make-ahead recipe tip.
Ingredient
- 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)
Direction
- 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.
