Crab Quiche Tartlets
Ingredients
- 24 baked medium tart shells
- 2 green onions, finely chopped
- 1 cup (250 mL) chopped cooked crabmeat, well drained
- 1 1/2 cups (375 mL) grated Cheddar or Swiss cheese, divided
- 3 eggs
- 1 cup (250 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 3/4 tsp (4 mL) crumbled dried tarragon or oregano
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
Directions
Step 1:
Leave baked tart shells in the tart pans.
Step 2:
In a bowl, combine onions and crabmeat. Spread half of cheese in bottom of shells. Spoon crab mixture over cheese and top with remaining cheese.
Step 3:
In a separate bowl, beat eggs lightly. Add milk, tarragon, salt and pepper. For easy filling of shells, transfer mixture to a measuring cup. Gently pour filling over cheese and crab mixture.
Step 4:
Bake in a preheated 375ºF (190ºC) oven for 12 to 15 minutes, or until custard is set. Let stand 10 minutes. Remove from shells and serve warm
Tips
Replace crabmeat with diced cooked shrimp (patted dry), diced cooked ham or smoked, cooked chicken or turkey.
Once cooled, tartlets can be refrigerated for one day and reheated before serving. Tartlets can also be frozen for up to two weeks.