Ingredients:

  • 6 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon Dijon mustard
  • 8 ounces lump crab meat, picked over for shells
  • ½ cup Gruyere cheese, shredded

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin thoroughly.
  2. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, Dijon mustard, chives, and parsley until well combined and slightly frothy.
  3. Gently fold in the crab meat and Gruyere cheese, being careful not to break up the crab too much.
  4. Evenly distribute the crab mixture into the prepared muffin tin, filling each cup almost to the top.
  5. Bake for 20-25 minutes, or until the quiche bites are puffed and golden brown around the edges, and a toothpick inserted into the center comes out clean.
  6. Let the quiche bites cool in the muffin tin for a few minutes before gently loosening them. Serve warm or at room temperature, garnished with fresh dill sprigs and lemon wedges, if desired.