Product Used: Salads of the Sea® Crab, Spinach Artichoke Dip
It’s easy to make mini seafood and vegetable quiche with our Crab, Spinach Artichoke Dip. Great as an appetizer or breakfast!
7oz (1 container) Salads of the Sea® Crab, Spinach Artichoke Dip
2 refrigerated pie crusts
2 large eggs
½ cup light cream
¼ tsp salt
1/8 cup diced green onions
1 cup grated Swiss cheese
2 tbsp white wine (optional)
Allow both pie crust pouches to stand at room temperature for 15-20 minutes until thawed, but still cool to touch.
Preheat oven to 375º F. Spray 1 tray of 24 miniature muffin cups with nonstick cooking spray.
Unfold pie crust and peel off plastic sheet. Smooth out fold lines. Place crust on a cutting board or pastry cloth. Using a small 2 ½ inch round cookie cutter, cut out 12 circles. Repeat with the remaining pie crust. Press one circle of dough into bottom and up the sides of each sprayed muffin cup.
Divide cheese evenly between 24 muffin cups (about 2 tsp per cup). Add 2 tsp Salads of the Sea® Crab, Spinach Artichoke Dip to each cup. Top with a few diced green onions.
Mix together eggs, cream, salt and wine. Beat well. Pour mixture into crusts. Fill until about ¼ inch remains to allow mixture to rise while baking.
Bake for 25 to 30 minutes or until golden brown. Let cool until you can lift quiches from cups with tip of a knife. Serve warm.