Cheddar Crab and Shrimp Mini Quiches

Imagine the perfect bite: flaky golden crust, rich cheddar, tender shrimp, and sweet crab meat, all nestled in a silky egg custard. That’s what you get with these Cheddar Crab and Shrimp Mini Quiches—tiny flavor bombs that bring coastal comfort to your table.

Whether you’re planning a brunch spread, holiday appetizer platter, or just want to elevate a weekday breakfast, these seafood-packed mini quiches check all the boxes. They’re elegant enough for entertaining, yet simple enough to make in under an hour. Plus, their bite-sized charm makes them incredibly versatile—serve them warm or chilled, alone or alongside a salad.

Inspired by flavors of the sea and the richness of Southern-style cooking, this recipe brings the best of both worlds. And thanks to their small size, they cook quickly, travel easily, and reheat beautifully.

If you love seafood and crave a cheesy, bite-sized dish that steals the show—this one’s for you.

Why You’ll Love This Recipe

These mini seafood quiches combine the bold, savory punch of sharp cheddar with the delicate sweetness of crab and shrimp for a balanced, mouthwatering result.

Perfect for any occasion—baby showers, brunch buffets, or even weekday meal prep—they’re freezer-friendly, protein-rich, and kid-approved. You can prep them ahead of time, store them in the freezer, and warm up a few whenever you need a quick snack or impressive appetizer.

They’re also highly customizable. Add some herbs, toss in a veggie or two, or adjust the cheese type—it’s your call. The creamy custard base paired with buttery crust means every bite is soft, rich, and satisfying.

Tip: Mini muffin pans make these incredibly easy to portion, bake, and serve—no slicing needed!

Key Ingredients for Seafood Mini Quiches

Before diving into the method, let’s break down the key players:

Crab Meat

You can use fresh, canned, or frozen crab. If using canned, opt for lump crab meat for the best texture and flavor. Avoid imitation crab—it lacks the sweet, ocean-fresh profile real crab brings.

Shrimp

Raw shrimp are ideal because they cook quickly and release flavor into the dish. If you use pre-cooked shrimp, be sure not to overcook them when baking. Chop shrimp into small pieces so every bite has a balanced seafood presence.

Cheddar Cheese

Both sharp and mild cheddar work well here. Sharp cheddar gives that classic bite, while white cheddar adds a touch of elegance. Feel free to blend with other cheeses like gouda or Monterey Jack.

Eggs and Cream

These two make the custard base. Use heavy cream for richness or half-and-half for a lighter option. Avoid using milk alone—it won’t provide the same creamy structure.

Flavor Add-ins

You can mix in sliced green onions, diced red bell pepper, or even a touch of Old Bay seasoning for a flavorful twist. Garlic powder, black pepper, and a pinch of paprika also work wonders.

Best Crab and Shrimp for Cheesy Seafood Quiches

Choosing the right seafood makes all the difference in flavor and texture.

Crab: Lump vs. Claw

Lump crab meat is ideal—it’s sweet, tender, and comes in larger, juicy chunks that shine in mini quiches. Claw meat is darker, slightly fishier, and more affordable, but may overpower delicate flavors. Use a mix if you want budget-friendly balance.

Shrimp: Fresh vs. Frozen

Frozen shrimp can be just as good as fresh—just make sure they’re peeled, deveined, and thawed completely before cooking. Look for small to medium-sized shrimp, which are easier to chop and distribute evenly.

Sustainability Tip

Look for wild-caught or responsibly farmed seafood. Use guides like the Seafood Watch list to help make eco-conscious choices.

Quick Shrimp Prep

If using raw shrimp, give them a quick sauté in a bit of olive oil with garlic or green onions. This adds depth of flavor and ensures they’re not rubbery after baking.

How to Make Cheddar Crab and Shrimp Mini Quiches Step-by-Step

These cheddar crab and shrimp mini quiches are surprisingly simple to assemble. Here’s how to get it just right:

Step 1: Prepare the Crust

You can use store-bought pie crust or make your own. Roll out the dough and cut into small circles to fit mini muffin tins. Lightly press each into the greased cups.

Pro Tip: Blind-bake the crusts for 5 minutes at 375°F to prevent sogginess.

Step 2: Cook the Shrimp

If you’re using raw shrimp, give them a quick sauté with a dash of olive oil and seasoning. Cool slightly, then chop into small pieces. If you’re using pre-cooked shrimp, just chop and set aside.

Step 3: Whisk the Egg Mixture

In a bowl, whisk together:

• Eggs (3–4 depending on size)

• Heavy cream or half-and-half

• A pinch of salt, pepper, garlic powder, and optional Old Bay

Step 4: Assemble the Quiches

In each crust-lined muffin cup, layer the ingredients in this order:

1. Pinch of shredded cheddar

2. A few pieces of shrimp and crab

3. Optional: chopped green onion or bell pepper

4. Pour the egg mixture over the top until ¾ full

Step 5: Bake & Cool

Bake at 350°F (175°C) for 18–22 minutes, or until centers are set and lightly golden. Let them cool for 5 minutes before removing from the tin.

Tip: Use silicone muffin pans or grease very well to ensure easy release.

Flavor Variations for Shrimp and Crab Mini Quiches

These mini quiches are endlessly adaptable! Here are some tasty ideas to shake things up:

• Add Veggies: Toss in chopped spinach, kale, or caramelized onions for a nutrient boost.

• Cheese Swap: Try smoked gouda for a deeper flavor, or pepper jack if you love a little heat.

• Change the Seafood: Substitute lobster for crab, or use bay scallops instead of shrimp for a fancier version.

• Spice It Up: A touch of Cajun seasoning, chipotle powder, or sriracha in the egg mixture adds a bold southern twist.

You can also make these crustless by greasing the muffin tin and skipping the dough—perfect for gluten-free or low-carb eaters.

Make-Ahead and Freezer Tips for Shrimp and Crab Mini Quiches

One of the best things about mini quiches? They’re great for prepping ahead. You can:

• Bake and cool completely, then freeze in a single layer on a tray.

• Once frozen, transfer to a zip-top bag or container for up to 2 months.

To reheat:

• Oven: 350°F for 10 minutes (best for texture)

• Microwave: 30–45 seconds per quiche (fastest method)

If freezing unbaked, assemble and freeze the entire muffin tin, then bake from frozen—just add 5–7 extra minutes to the bake time.

They also keep well in the fridge for up to 3 days, making them perfect for grab-and-go breakfasts or lunchboxes.

What to Serve with Cheddar Crab and Shrimp Mini Quiches

Pairing your cheddar crab and shrimp mini quiches with complementary sides takes your brunch or buffet to the next level.

For a refreshing contrast, serve them with a fresh fruit salad—think melon, berries, or citrus segments. A light arugula salad tossed with lemon vinaigrette adds brightness and balance.

Craving something hearty? Go for roasted potatoes, hash browns, or even mini sweet potato cakes. These starchy sides play beautifully against the creamy, savory quiches.

When it comes to drinks, you can’t go wrong with a classic sparkling mimosa or citrus-infused sparkling water for a non-alcoholic option. Their zesty effervescence cuts through the richness of the cheese and seafood.

Tip: Serve everything on a brunch board for a gorgeous, crowd-pleasing presentation.

Troubleshooting: Common Mistakes to Avoid

Even though these mini quiches are simple, a few common pitfalls can get in the way of perfect results.

1. Overfilling the muffin cups

Too much custard or filling can cause spillover or soggy bottoms. Fill only about ¾ full for best results.

2. Skipping seafood prep

If shrimp or crab isn’t properly drained or pre-cooked (if needed), it can release excess moisture and make your quiches watery.

3. Undercooked centers

Make sure the centers are just set and no longer jiggly. Insert a toothpick—it should come out clean or with soft curds, not runny egg.

Tip: Let the quiches cool for 5 minutes before removing from the tin—this prevents tearing and helps them hold their shape.

Storage and Meal Prep for Seafood Mini Quiches

These mini quiches are meal-prep magic. After baking, allow them to cool completely, then store in an airtight container in the fridge for up to 3 days.

They’re great for lunchboxes, quick breakfasts, or easy snacks—just pop one in the microwave for about 30 seconds, and you’re good to go.

Want to extend their life? Wrap individually and freeze them. To reheat, use the oven at 350°F for 10–12 minutes to retain texture. You can also microwave them directly from frozen for a fast solution, but the crust might soften a bit.

Serving leftovers with a simple soup (like tomato or corn chowder) or side salad makes for a satisfying light meal.

Mini quiches are like little gift-wrapped meals—easy to pack, easy to reheat, and always a hit.

FAQs

Can I use imitation crab in mini quiches?

Yes, you can. It’s a more affordable option, but be aware that imitation crab lacks the delicate sweetness and texture of real crab. If possible, opt for lump crab meat for best flavor.

How do you keep mini quiches from getting soggy?

Moisture is the enemy of crispy crusts! Here’s how to avoid sogginess:

• Drain your seafood thoroughly

• Sauté shrimp briefly to remove extra moisture

• Pre-bake the crusts for 5–6 minutes

• Don’t overfill the muffin cups

Can I make these mini quiches without crust?

Absolutely! Just grease your muffin tins very well or use silicone molds. Crustless mini quiches are lower in carbs and still just as flavorful. Just reduce the bake time by a couple of minutes.

Are these good served cold?

They’re best served warm, but they also hold up well at room temperature, making them ideal for picnics, potlucks, or buffet tables where food sits out for a bit.

Can I use milk instead of heavy cream?

Yes, but expect a lighter, less rich texture. For a happy medium, use half-and-half. Avoid using only skim or low-fat milk, which can make the filling watery or too soft.

Conclusion & Final Thoughts

These Cheddar Crab and Shrimp Mini Quiches offer all the indulgence of a gourmet seafood dish—wrapped up in a perfectly portioned, golden crust.

They’re easy to make, fun to serve, and endlessly adaptable for any occasion. From baby showers to holiday breakfasts, weekday meal prep to weekend brunch spreads, these little quiches deliver big on flavor and versatility.

Don’t be afraid to get creative—swap cheeses, switch up the seafood, or add your favorite herbs and veggies. The beauty of mini quiches is that they welcome experimentation while always staying comforting and delicious.

“Whether you’re hosting brunch or packing lunches, these seafood-stuffed, cheddar-filled quiches are bound to be a hit.”