Individual Spinach And Crab Quiches

What a fantastic item to add to any brunch! I love quiche, its versatility is immense and that buttery flaky crust that holds it all together is absolutely delicious. I used to make this version all the time but, never in a petite size. These mini crab quiches are perfect for on-the-go breakfast or entertaining quests. Use the base of this recipe to create a variety of quiches from vegetable to mushroom explosion to meat-lovers to Quiche Loraine.

4 lg eggs                                      

1 ½ c heavy cream                     

½ tsp salt                                    

2/3 tsp white pepper                  

4 tsp pimento, minced               

½ c crab meat, minced

 2 tbs packed spinach, thawed / drained

 ¼ c shredded Swiss cheese

 2 green onion, thinly sliced

 1 can flaky layer butter biscuits

Preheat oven to 350˚

In a mixing bowl, whisk together eggs, cream, salt and pepper. Mix in pimento, crab and spinach. Set aside. Separate biscuits on a nonstick workstation. Peel each biscuit apart, creating two equal disks per biscuit. This will give you 16 biscuits total. Arrange sixteen 4-inch removable bottom tart pans on a large baking sheet. Press 1 biscuit into the bottom of each pan, making sure to form the biscuit up around the sides (see picture). Fill each ¾ full of the mixture. Make sure the crab and spinach are equally distributed into each tart pan. Top with shredded Swiss and green onion. Bake for 30-40 minutes. The centers of your quiches should be soft, but not watery. Once done, remove from oven and serve.