Crab Quiche Squares
Submitted by sumitra
Bite-sized crab quiche squares with Gouda, dill, and a press-in shortening crust. Freezer-friendly and perfect for party platters, brunch spreads, or make-ahead entertaining.
YIELD
25 squaresPREP
15 minCOOK
55 minREADY
80 minThese little squares are the answer to every “what should I bring?" dilemma.
A simple press-in crust (no rolling pin required) gets par-baked until just set, then filled with a creamy custard of eggs, half-and-half, dill, chopped crab, and nutty Gouda cheese. Cut into squares, they’re the ideal finger food that feels fancy but takes barely any effort.
The real magic? They freeze beautifully for up to 3 months. Make a batch on a lazy Sunday, stash them in the freezer, and reheat whenever unexpected guests show up or you need a quick brunch fix.
Kitchen Tips
- Press the crust firmly and evenly into the pan. Thin spots will overbake and get tough while thick spots stay doughy.
- Gouda gives a creamy, smoky melt, but Edam or Swiss work just as well if that’s what you have on hand.
- Let the quiche stand for a full 10 minutes before cutting. The custard needs that time to firm up for clean, neat squares.
- To reheat from frozen, thaw first, then warm uncovered so the crust stays crisp rather than steaming into mush.
Ingredients
Directions
Equipment: Food processor, pastry blender or 2 knives, 9-inch (23 cm) square pan.
Crust:
Preheat oven to 325F (160C).
Combine flour and salt in food processor or mixing bowl.
Add Crisco Shortening.
Cut in with pastry blender or two knifes or process in food processor until mixture resembles coarse meal.
Press mixture firmly in 9-inch (23 cm) square pan.
Bake at 325F (160C) for 10 minutes.
Filling:
Beat eggs, cream, dill weed and salt together until blended.
Stir in cheese, crab meat and onion.
Pour over partially baked crust, spreading ingredients evenly.
Bake at 325F (160C) for 35 to 45 minutes, or until set in centre.
Let stand 10 minutes, then cut into small squares and serve warm.
Freeezing: Quiche squares can be prepared ahead and refrigerated 1 day or frozen 3 months.
Prepare and bake, cool and cut into squares.
Place in flat container and wrap air-tight.
To reheat, thaw if frozen and heat, uncovered at 350℉ (180℃) (180C) for about 15 minutes or until hot.
Comments
