Ingredients
-
1
-
1
-
1/2
-
1
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
-
-
Directions
Mini Crab Quiche Appetizers, This recipe is from one of those little supermarket ‘checkout cookbooks’ , this particular one is from ‘Taste of Home’, it’s easy and yummy I’m posting it here for safe-keeping , These get 5 stars for tste but 3 stars for method I think there must be a refrigerator biscuit that is in layers, so that you can seperate them into 5 layers, but I couldn’t find them and had no way to seperate the regular ones I ended up rolling each one out very thinly and cutting them with a small glass My other problem was there is too much filling for those mini muffin tins My quiches all overflowed in the pan I had to trim off a lot of brown bits around the edges The flavor was good, but not worth the work Glad I tried them but most likely wouldn’t try again Sorry Made for Spring 2104 PAC
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Steps
|
1
Done
|
Pre-Heat Oven to 375 Degrees. |
|
2
Done
|
Separate Each Biscuits Into 5 Equal Pieces. |
|
3
Done
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Press Onto the Bottom, and Up the Sides of 24 Ungreased Miniature Muffin Cups. |
|
4
Done
|
Fill Each Cup With 2 Tsp Crab and One Tsp Swiss Cheese. |
|
5
Done
|
in a Small Bowl, Combine the Egg, Milk, Dill Weed and Salt. Spoon About 1 1/2 Teaspoons Into Each Cup. |
|
6
Done
|
Bake For About15-20 Minutes, or Until Edges Are Golden Brown. |
|
7
Done
|
Let Stand For About 5 Minutes Before Removing from Pan. Serve Warm. |
|
8
Done
|
Note: the Computer and I Fought Over the Tube of Refridgerated Buttermilk Biscuits. the Recipe States 1 (16.3 Oz) Tube of Large Buttermilk Biscuits. |
