Cheddar Crab and Shrimp Mini Quiches

Delicious bite-sized quiches packed with seafood flavour. Enjoy these creamy, cheesy, seafood-packed bites as an appetizer, brunch dish, or party snack.

1 (9") refrigerated or homemade pie crust
1 cup crab meat, cooked, drained and flaked
1 cup shrimp, cooked, chopped in small pieces
1 cup cheddar cheese, shredded
6 large eggs
1 cup whole milk
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
¼ tsp. garlic powder
¼ tsp. Old Bay seasoning
1 Tbsp. fresh parsley or chives, chopped

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Lightly grease a 24-cup mini muffin tin (or use a regular muffin tin for larger quiches).

Make the Crust (Optional):
If using pie crust, roll it out and cut small circles to fit into muffin cups. Prebake for 5 minutes if desired for crispiness.

Make the Filling:
In a bowl, whisk eggs, milk, salt, pepper, garlic powder and Old Bay. Stir in crab, shrimp and cheddar cheese.

Pour mixture into greased (or crust-lined) cups, filling ¾ full.

Bake for 18-20 minutes (mini) or 22-25 minutes (regular muffin size) until set and lightly golden.

Let rest 5 minutes before removing. Garnish with fresh herbs if desired.

Cook's Notes:

• Make-Ahead: Refrigerate unbaked batter (up to 1 day) or freeze baked quiches (350°F (180°C/160°C fan, Gas Mark 4).
• Variations: Add diced bell peppers, spinach, or swap cheese for Gruyère.
• Crustless Option: Skip the crust for a low-carb version.