ASIAN CRAB MINI QUICHES

Asian Crab Mini Quiches image

Provided by @MakeItYours

Number Of Ingredients 10

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 eggs
1/2 cup half-and-half
2 tablespoons chopped green onions
1 red jalapeño chile, seeded, minced (about 2 tablespoons)
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1/2 teaspoon salt
1 (6-oz.) can refrigerated pasteurized crabmeat
1/4 cup shredded fresh Parmesan cheese

Steps:

Heat oven to 375°F. Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 2 1/2-inch round cutter, cut crusts into 24 rounds. Press each round into ungreased miniature muffin cup.
Beat eggs in medium bowl. Add half-and-half, onions, chile, lime peel, gingerroot and salt; stir with wire whisk to blend. Stir in crabmeat and cheese. Spoon about 1 tablespoon mixture into each crust-lined cup.
Bake at 375°F. for 25 to 30 minutes or until filling is set and crust is golden brown around edges. Serve warm or cool. Store in refrigerator.