Ingredients:

  • 8 ounces (225g) lump crab meat, picked over for shells and cartilage
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 teaspoon (1.25ml) Old Bay seasoning (or similar seafood seasoning)
  • 2 tablespoons (30ml) chopped fresh parsley
  • 4 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • 1/2 cup (60g) shredded Gruyere cheese (or Swiss), divided
  • 2 tablespoons (30ml) chopped fresh dill

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin generously to prevent sticking.
  2. In a medium bowl, gently combine the crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and parsley. Set aside.
  3. In a separate large bowl, whisk together the eggs, milk, cream, salt, and pepper until well combined and slightly frothy.
  4. Spoon a generous tablespoon of the crab mixture into each muffin cup.
  5. Pour the egg mixture evenly over the crab mixture in each muffin cup, filling almost to the top.
  6. Sprinkle the top of each quiche bite with the Gruyere cheese.
  7. Bake for 25-30 minutes, or until the quiche bites are set and lightly golden brown. A knife inserted near the center should come out clean.
  8. Let the quiche bites cool in the muffin tin for a few minutes before carefully removing them with a knife or offset spatula. Serve warm or at room temperature.