Asian Crab Mini Quiches

• 1 (15 ounce) package refrigerated pie crusts or 1 (15 ounce) packageyour own double crust pie crusts
• 2 eggs
• 12 cup half-and-half
• 2 tablespoons finely chopped green onions
• 1 red jalapeno chiles, seeded and minced or 12 tablespoon Thai sweet chili sauce
• 1 teaspoon lime zest
• 1 teaspoon grated fresh ginger
• 12 teaspoon salt
• 6 ounces crabmeat, canned,fresh or the hermetically sealed packages
• 14 cup shredded fresh parmesan cheese

1. Heat oven to 375; unroll pie crusts (or roll out your own) and cut out circles with a 2 1/2-inch round cutter; press each circle into ungreased miniature muffin cup- you should have 24.
2. Beat eggs in a medium bowl; add half-and-half, green onions, chile, lime peel, ginger and salt; whisk to blend well and stir in crabmeat and cheese; spoon about 1 tablespoon into each crust-lined cup, making sure you don't fill too full or filling may spill out while baking, making quiches difficult to remove from pans.
3. Bake at 375 for 25-30 minutes or until filling is set and crust is golden brown around edges.
4. Serve warm or cool; store leftovers in fridge.

packageyour own double crust pie crusts, eggs, green onions, red jalapeno chiles, lime zest, ginger, salt, crabmeat, parmesan cheese

Taken from www.food.com/recipe/asian-crab-mini-quiches-106141 (may not work)