1 package of The Gluten-Free Pantry’s Perfect Pie Crust 1 cup fresh crab meat 1 teaspoon fresh dill, minced 3/4 cup heavy cream 2 eggs, lightly beaten 1/4 cup gruyére cheese, grated Salt and freshly ground black pepper to taste 1/3 cup parmesan cheese, grated
Prepare pie crust according to package directions, through chilling.
Preheat oven to 425°F.
Pinch off a small amount of dough and press thinly into each mini muffin cup. Combine dill, heavy cream, eggs, gruyére, salt and pepper. Evenly distribute crab in cups and cover with egg mixture. Sprinkle mini quiches with parmesan cheese and bake for 5 minutes. Reduce oven temperature to 350°F and bake for 30 minutes longer or until an inserted toothpick comes out clean. Quiches should be set and lightly browned. Serve immediately.
We used The Gluten-Free Pantry’s Perfect Pie Crust for the dough in this recipe. To purchase this product please click the link below in our Recommended Tools section.
You will need two mini muffin tins. This recipe makes 24 mini muffins.