Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a standard muffin tin.
Step 2: Roll out the pie crust and cut into circles large enough to fit into the muffin cups. Press each piece into the bottom and up the sides of each cup.
Step 3: In a mixing bowl, whisk together eggs, cream, milk, garlic powder, salt, and pepper.
Step 4: Divide the crab meat and chopped shrimp evenly among the crust-lined cups. Sprinkle with shredded cheddar cheese and green onions.
Step 5: Pour the egg mixture into each cup, filling about 3/4 full.
Step 6: Bake for 20-25 minutes or until the centers are set and tops are lightly golden.
Step 7: Let cool for 5 minutes in the pan before removing. Garnish with chopped parsley if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. These mini quiches also freeze well—wrap individually and store for up to 2 months. Thaw overnight in the fridge and reheat before serving.
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