One day, my husband asked me to bring a “fancy but easy” finger food for his office potluck. My first reaction? An eye-roll. The man knows I don’t do fussy food, but I also can’t resist a good kitchen challenge. So I started thinking what could I whip up that looks elegant, tastes impressive, and still feels cozy enough for a crowd of hungry coworkers who just want to eat and talk?

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My answer came from the seafood stash I keep in the freezer, leftover crab meat from our seafood boil night and a small bag of shrimp I had forgotten about. Suddenly, mini quiches made perfect sense.

I’ve always had a soft spot for little bites that pack big flavor, and when seafood gets involved, I get a bit excited. The idea of combining sweet crab, juicy shrimp, and sharp cheddar in one creamy, savory bite had my mind racing. I played with a few mix-ins, kept the seasoning simple, and leaned on store-bought phyllo pastry to speed things up.

By the time they were baked and cooling on the rack, the smell alone had my kids hovering over the counter like seagulls at the beach. One taste, and I knew I had a winner.

Short Description

Bite-sized and full of flavor, these cheddar crab and shrimp mini quiches are packed with seafood, veggies, and cheesy goodness—perfect for brunch, parties, or meal prep.

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 diced bell pepper
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
1 sheet phyllo pastry or 1 pack mini pastry shells

Tools Needed

Muffin tin (regular or mini size)
Mixing bowl
Whisk
Sharp knife
Cutting board
Spoon or ladle
Pastry brush (if using phyllo)

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a muffin tin lightly with cooking spray or oil.

Step 2: Make the Filling
In a large mixing bowl, whisk together the eggs and milk until smooth. Stir in the crab, shrimp, cheddar cheese, onion, bell pepper, salt, pepper, and paprika. Mix until everything is well combined.

Step 3: Prep the Shells
If using phyllo pastry, layer about 3–4 sheets together, brushing lightly with oil or melted butter between layers. Cut into squares large enough to line each muffin cup, pressing them in gently. If using pre-made mini pastry shells, simply place them on a baking sheet.

Step 4: Fill the Shells
Spoon or ladle the seafood mixture into each pastry cup, filling them nearly to the top but not overflowing.

Step 5: Bake
Place in the oven and bake for 20–25 minutes, or until the quiches are puffed up and golden brown on top. A toothpick inserted in the center should come out clean.

Step 6: Cool and Serve
Let them cool in the pan for a few minutes before removing. Serve warm or at room temperature.

Why You’ll Love This Recipe

Flavor Explosion: Sweet crab, tender shrimp, and sharp cheddar create a rich, savory blend in every bite.

Quick and Easy: Uses simple steps and store-bought pastry to save time.

Make-Ahead Friendly: Bake in advance and reheat before serving.

Perfect for Any Occasion: Elegant enough for brunch or parties, yet easy enough for meal prep.

Protein-Packed: Great for low-carb, high-protein snacking.

Mistakes to Avoid & Solutions

Overfilling the Cups
Problem: Quiche mixture spills over during baking.
Solution: Fill each shell just below the rim. Leave a little space for the eggs to expand.

Watery Quiche
Problem: The quiches turn soggy inside.
Solution: Drain seafood well and lightly sauté veggies first if they release a lot of water.

Overbaking
Problem: Quiches get rubbery or dry.
Solution: Bake just until the center is set and edges are golden. Start checking at 20 minutes.

Phyllo Gets Too Crispy
Problem: Edges burn too fast.
Solution: Use multiple layers brushed with fat, and tuck edges in slightly to prevent burning.

Seafood Taste Too Strong
Problem: Some find it overpowering.
Solution: Use mild crab or shrimp and balance with cheese and veggies.

Serving and Pairing Suggestions

Serve as part of a brunch spread with fresh fruit, muffins, and mimosas.

Offer as party appetizers on a platter with lemon wedges and parsley.

Pack them for school lunches or office snacks.

Pair with green salad, roasted potatoes, or a chilled white wine like Sauvignon Blanc.

Great for buffet-style setups or even wrapped in wax paper for picnics.

Storage and Reheating Tips

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Let cool completely, then freeze in a zip-top bag for up to 2 months.

Reheat in Oven: Bake at 325°F for 10–12 minutes until warmed through.

Reheat in Air Fryer: 350°F for 4–5 minutes works great for crisping up the crust.

Avoid Microwaving: It softens the crust and can make them rubbery.

FAQs

1. Can I use canned crab meat?
Yes, just drain it well and remove any shells. Fresh or lump crab has the best flavor, but canned works in a pinch.

2. Can I make this dairy-free?
You can try a dairy-free shredded cheese and use unsweetened almond or oat milk, but texture may vary slightly.

3. What other veggies can I use?
Spinach, mushrooms, or zucchini (drained well) work beautifully. Just avoid adding anything too watery.

4. Can I use puff pastry instead of phyllo?
Absolutely. Just cut into squares and press into muffin cups. It will be flakier and richer.

5. Can I make this into a full-size quiche?
Yes. Pour the mixture into a 9-inch pie crust and bake at 350°F for 35–40 minutes, or until set.

Tips & Tricks

Use pre-cooked shrimp to save time. Just give them a rough chop before adding.

For even baking, rotate your muffin tin halfway through the bake time.

Don’t skip the paprika—it adds subtle warmth and color.

To make them extra fancy, top with a tiny dollop of sour cream or aioli before serving.

Use a nonstick muffin tin or line with silicone cups for easy cleanup.

Recipe Variations

1. Cajun Style Mini Quiches
Add ½ teaspoon Cajun seasoning and a pinch of cayenne. Use pepper jack cheese instead of cheddar for a kick.

2. Mediterranean Twist
Swap crab and shrimp for chopped spinach and feta. Add a sprinkle of oregano and sun-dried tomatoes.

3. Bacon and Seafood Combo
Add ¼ cup cooked, crumbled bacon to the mix. It gives a smoky depth that pairs well with the seafood.

4. Creamy Swiss and Leek Version
Replace cheddar with Swiss cheese and sautéed leeks. Add a splash of heavy cream to the egg mixture.

5. Vegetarian Version
Skip the seafood and bulk up with mushrooms, zucchini, and spinach. Add a touch of nutmeg for warmth.

Final Thoughts

I never expected these little seafood quiches to steal the spotlight but they did, and they’ve kept doing it ever since. I’ve brought them to PTA brunches, game nights, even tucked a few into my daughter’s lunchbox next to a juice box and a note that read, “Mom made these with love (and shrimp).”

The magic lies in their balance, rich but not overwhelming, delicate yet satisfying. They feel fancy without being fussy. Every time I make them, someone asks, “Did you really make these from scratch?” and I smile, knowing the trick was using simple ingredients and trusting the process.

Cheddar Crab And Shrimp Mini Quiches