ASIAN CRAB MINI QUICHE.....by.....Stacy71....aka...Stacy
1 (15 oz) pkg refrigerated pie crust, softened as directed on package 2 eggs 1/ cup of half and half 2 tablespoons chopped green onions 1 red jalapeno shile seeded and minced (approx 2 tablespoons) 1 teaspoon grated lime peel 1 teaspoon grated gingerroot 1/2 teaspoon salt 1 (6 oz) can refrigerated pasteurized crabmeat 1/4 cup shredded fresh Parmesan cheese heat oven to 375 remove pie crusts from pouches. Unfold crusts pressing out fold lines. With 2-1/2 inch round cutter cut crusts into 24 rounds and press each round into ungreased miniature muffin cup Beat eggs in medium bowl. Add half and half, onions, chile, lime peel, gingerrot and salt stir with a wire whisk to blend Stir in crabmeat and cheese. Spoon about 1 tablespoon mixture into each crust lined cup Bake at 375 for 25-30 min or until filling is set and crust is golden around edges.<CENTER>