Cheddar Crab and Shrimp Mini Quiches bring together creamy, cheesy comfort and bold coastal flavor in one satisfying bite. These golden little treasures aren’t just your average appetizer—they’re a showstopper for brunches, holiday spreads, or anytime you’re craving something rich yet refined.
Welcome to HomeasyRecipes.com – Where Tradition Meets Taste Hello! I’m Anna, the heart behind HomeasyRecipes, a cozy corner dedicated to celebrating timeless recipes and the warmth of shared meals. Inspired by my beloved grandmother Mary, this site is a tribute to her wisdom, love, and the unforgettable flavors she brought to our family table.
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I started HomeasyRecipes.com because I wanted to make home cooking feel less like a chore and more like something to look forward to. You’ll find everything here—from quick 20-minute meals to comfort food for slow Sundays. And of course, plenty of desserts, because… priorities.
Cheddar Crab and Shrimp Mini Quiches check all the right boxes. They’re easy to prep, freezer-friendly, and perfect for making ahead. In this guide, we’ll walk through everything from ingredients to variations, reheating tips to common mistakes—so your mini quiches turn out restaurant-worthy every single time.
The Irresistible Allure of Cheddar Crab and Shrimp Mini Quiches
Why Seafood Quiches Are a Crowd Favorite
Mini quiches are a go-to for parties, brunches, and make-ahead snacks because they offer a world of flavor in a compact, no-fuss form. But Cheddar Crab and Shrimp Mini Quiches go one step further. They blend the ocean’s savory charm with the satisfying bite of cheddar cheese and a buttery crust. Every mouthful is balanced—creamy yet hearty, rich yet not overwhelming.
Whether served warm or cold, these quiches deliver a luxurious feel with minimal effort. Bite-sized and baked to perfection, they’re equally ideal for elegant dinners or casual family brunches.
Unlike basic egg cups or veggie muffins, mini seafood quiches pack a unique protein boost with crab meat and chopped shrimp. Paired with a creamy egg base and bold cheddar, they shine as a main character on any party tray. You can even bake them in advance, refrigerate or freeze, then serve on demand.
How Cheddar Adds Depth to Crab and Shrimp Recipes
Seafood dishes often benefit from a little sharpness to complement their briny base—and that’s where cheddar steps in. In this recipe, sharp cheddar isn’t just a filler ingredient. It adds a complex depth of flavor that pairs beautifully with the natural sweetness of shrimp and the buttery richness of crab.
Using cheddar in your mini seafood quiches helps balance the saltiness of the shellfish while adding a gooey, satisfying texture. Sharp cheddar also holds up well when baked, making sure your mini quiches don’t become bland or watery during cooking.
And if you’re feeling adventurous, a blend of cheddar and Gruyère or even a smoked cheese can take this dish to the next level. But cheddar alone is a hero here—bold, familiar, and irresistibly melty.
These Cheddar Crab and Shrimp Mini Quiches are the ultimate seafood-inspired bite-sized brunch dish. Made with flaky crust, creamy cheddar, and tender seafood, they’re perfect for entertaining, meal prep, or snacking. Easy to freeze, reheat, and customize with your favorite add-ins.
Ingredients
Scale
1 prepared pie crust (store-bought or homemade)
3 large eggs
¾ cup heavy cream
½ cup sharp cheddar cheese, shredded
½ cup lump crab meat, drained
½ cup cooked shrimp, chopped
2 tablespoons green onions, sliced (optional)
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon Old Bay seasoning (optional)
Nonstick spray or butter for greasing muffin pan
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin.
Roll out pie crust and cut into small rounds to fit each muffin cup. Press into pan and pre-bake for 5 minutes.
In a skillet, sauté raw shrimp with a bit of oil until just cooked. Chop once cooled.
In a mixing bowl, whisk together eggs, cream, salt, pepper, garlic powder, and Old Bay.
Divide crab, shrimp, and cheddar evenly among crusts. Add green onions if using.
Pour egg mixture over each cup, filling ¾ of the way full.
Bake for 18–22 minutes or until centers are just set.
Let cool for 5 minutes before removing. Serve warm or at room temperature.
Notes
To make gluten-free, skip the crust and go crustless with well-greased muffin tins.
Use fresh seafood for the best flavor, but canned crab or frozen shrimp work too.
Let the quiches cool slightly before removing from the pan to avoid breaking.
Perfect for freezing and reheating—store in a freezer-safe container for up to 2 months.
Nutrition
Serving Size:1 mini quiche
Calories:105
Sugar:1g
Sodium:180mg
Fat:7g
Saturated Fat:3g
Unsaturated Fat:3.5g
Trans Fat:0g
Carbohydrates:3g
Fiber:0.3g
Protein:6g
Cholesterol:55mg
Keywords: cheddar crab and shrimp mini quiches, mini seafood quiches, shrimp crab appetizers, brunch quiche, bite-sized seafood quiche
Ingredients Spotlight – The Building Blocks of Flavor
Essential Ingredients for Perfect Mini Quiches
When it comes to Cheddar Crab and Shrimp Mini Quiches, the magic lies in balancing rich seafood flavors with creamy, savory textures. Here’s a breakdown of each ingredient that makes these little bites unforgettable:
Ingredient
Purpose
Tips
Pie Crust
Holds everything together
Store-bought works fine, but homemade adds flair
Large Eggs (3)
Acts as the base custard for the filling
Use room-temp eggs for even baking
Heavy Cream (¾ cup)
Adds rich, creamy texture
Avoid milk or half-and-half for best results
Sharp Cheddar (½ cup)
Delivers bold flavor and gooey texture
Freshly shredded melts better than pre-shredded
Lump Crab Meat (½ cup)
Adds sweet, ocean flavor
Drain thoroughly to avoid soggy quiches
Cooked Shrimp (½ cup)
Brings mild seafood taste and texture
Use small or chopped shrimp
Green Onions (2 tbsp)
Adds brightness and slight crunch
Optional but highly recommended
Seasonings
Salt, pepper, garlic powder, Old Bay
Enhances overall depth of flavor
Nonstick Spray/Butter
Prevents sticking in muffin tin
Be generous to avoid mess
These ingredients work together to create a luxurious texture and vibrant flavor profile in every bite. Don’t skip the seasoning—Old Bay, garlic powder, and a touch of black pepper elevate the seafood’s natural taste without overpowering it.
All the ingredients you need to make delicious Cheddar Crab and Shrimp Mini Quiches, prepped and ready to go
Fresh vs. Canned vs. Imitation Crab: What You Should Know
Crab comes in many forms, but not all are ideal for your mini quiches. Let’s break it down:
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Type
Pros
Cons
Lump Crab (Fresh)
Best flavor and texture
More expensive, needs draining
Canned Crab
Convenient and affordable
Slightly fishier taste, less texture
Imitation Crab
Cheap, shelf-stable, easy to chop
Lower in quality, contains fillers and sugar
Can you use imitation crab in mini quiches? Yes, especially if you’re cooking for a crowd or on a budget. But if flavor is your priority, opt for fresh or lump crab meat. The real stuff holds up better in baking and provides that flaky, buttery texture imitation just can’t match.
The same goes for shrimp: go for pre-cooked or quickly sauté raw shrimp before adding it to the mix. Chopping them into bite-sized pieces ensures even distribution in each mini quiche.
Step-by-Step Cooking Instructions
Quiche cups ready for the oven
Preparation Tips for the Filling
Before diving into baking, getting your seafood filling right is key. Here’s how to prep everything like a pro:
1. Sauté
; the Shrimp First Even if you’re using pre-cooked shrimp, a quick sauté in a bit of olive oil adds flavor and ensures no extra water leaches into your mini quiches. Cook just until pink and firm, then let them cool before chopping into small pieces.
2. Drain the Crab Meat Well Lump crab meat often contains residual moisture that can water down your filling. Use a paper towel or strainer to gently remove excess liquid without breaking apart the crab too much.
3. Mix the Egg Custard Separately In a medium mixing bowl, whisk together:
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3 large eggs
¾ cup heavy cream
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp Old Bay seasoning (optional but highly recommended)
This mixture forms the silky base of the mini quiches, holding all the seafood and cheddar together.
4. Prepare the Cheese and Green Onions Use sharp cheddar, freshly shredded for the best melt. Green onions add brightness and crunch—slice thinly and add them last for texture contrast.
ding" id="perfecting-the-crust-and-oven-timing-for-best-results">Perfecting the Crust and Oven Timing for Best Results
1. Roll and Cut the Crust Whether you’re using homemade or store-bought pie dough, roll it out and use a round cutter or glass to form small circles. Press each circle gently into the cups of a 24-count mini muffin tin.
2. Pre-Bake the Crusts To avoid sogginess, lightly pre-bake the crusts for 5 minutes at 350°F (175°C). This firms up the base just enough to handle the filling without soaking through.
3. Assemble Your Mini Quiches Distribute chopped shrimp, crab meat, and cheddar evenly among all muffin cups. Add a few green onions for a fresh lift.
Pour the egg mixture
into each cup until it’s about ¾ full. Be careful not to overfill, as the custard will rise slightly during baking.
4. Bake to Perfection Place the muffin pan in a preheated 350°F oven and bake for 18 to 22 minutes, or until the centers are just set and the tops are golden. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Let the quiches cool in the tin for 5 minutes, then carefully lift them out with a spoon or butter knife. Serve immediately, or cool completely and store.
p-block-heading" id="variations-and-creative-twists">Variations and Creative Twists
Crustless Cheddar Crab and Shrimp Mini Quiches
Looking for a low-carb or gluten-free option? Crustless mini quiches are just the ticket. They’re faster, lighter, and just as flavorful. Instead of lining muffin tins with crust, simply spray each cup generously with nonstick spray and pour the filling directly in.
Because there’s no crust to absorb moisture, bake these for 16–20 minutes instead of the full 22. The edges will slightly brown and the centers should be firm but still tender. Let them cool a few minutes before removing to avoid breakage.
Crustless versions are ideal for brunch platters, lunch prep, or even a protein-rich snack. You can make them ahead, refrigerate, and enjoy them cold or warmed up.
Try crustless with a
dash of hot sauce or dollop of Greek yogurt on top for added flavor.
Add-Ons and Substitutes: From Jalapeños to Spinach
This recipe is easy to adapt, so don’t be afraid to mix things up. Whether you’re working with dietary restrictions or just want new flavors, these ideas offer tasty results.
Ingredient Twist
How to Use It
Jalapeños (chopped)
Add to filling for spicy kick—remove seeds for mild heat
Fresh Spinach
Sauté lightly and mix into egg custard for added nutrients
Smoked Gouda or Fontina
Swap cheddar for a creamier, bolder cheese flavor
Sun-dried Tomatoes
Add a tangy depth and color boost
Diced Bell Peppers
Add crunch and brightness, especially red or yellow
Bacon Crumbles
Mix with seafood for a surf-and-turf flavor twist
Dill or Chives
Toss into filling for an herbal aroma
These options can be swapped in or added to the base recipe without changing the core cooking method. Just be mindful of extra moisture from veggies—sauté or blot ingredients before adding them to the egg mixture.
For example, if you
want a smoky edge to your seafood bites, try replacing cheddar with gouda and adding paprika to the egg mix. Or go Mediterranean with spinach, feta, and crab.
Don’t miss our Mini Pimento Cheese Balls for another Southern-inspired appetizer twist that complements these mini quiches perfectly.
Serve quiches with greens and wine for any occasion
Storing, Reheating, and Serving Ideas
Can You Serve Mini Quiches Cold or Reheat for Later?
Absolutely! One of the best things about Cheddar Crab and Shrimp Mini Quiches is their versatility in temperature. These mini delights are delicious warm from the oven, but they also hold up surprisingly well when chilled or reheated.
Serving Cold
Mini quiches can be served straight from the fridge as part of a brunch platter, picnic basket, or even a bento-style lunchbox. Just make sure they’ve cooled completely before refrigerating to avoid condensation, which can make them soggy.
They’ll stay fresh for up to 3 days in an airtight container in the refrigerator.
Reheating Tips
Oven/Toaster Oven (Best Method): Preheat to 325°F. Place quiches on a baking sheet and heat for 8–10 minutes until warmed through. This keeps the crust crisp.
Microwave (Quickest): Wrap in a damp paper towel and heat for 20–30 seconds. The texture may be softer.
Air Fryer: Set to 300°F and reheat for 4–5 minutes for a crispy edge and soft center.
If you’re plan
ning a gathering, bake the mini quiches ahead and store them in the fridge. Reheat just before guests arrive and serve warm or room temperature—either way, they’ll be devoured.
Meal Prep and Freezer Tips for Busy Cooks
These bite-sized seafood quiches are a meal-prepper’s dream. Here’s how to store them long-term without sacrificing taste:
Freezing Instructions
Let mini quiches cool completely.
Arrange them in a single layer on a baking sheet and freeze until solid (about 1 hour).
Transfer to a freezer-safe zip bag or container, separating layers with wax paper.
They’ll keep
for up to 2 months. Label with the date to stay organized.
Reheating From Frozen
Oven: No need to thaw. Bake at 325°F for 12–15 minutes.
Microwave: Use defrost mode first, then heat in 30-second intervals until warm.
Whether it’s Sunday meal prep or last-minute party prep, keeping a batch of mini seafood quiches in the freezer is a game-changer.
ding" id="troubleshooting-common-mini-quiche-mistakes">Troubleshooting Common Mini Quiche Mistakes
How to Avoid a Soggy Bottom
A soggy crust is one of the most common complaints when baking mini quiches, especially when using ingredients like shrimp, crab, and cream. But with a few adjustments, you can ensure a crisp base every single time.
1. Pre-Bake the Crust Always pre-bake your pie crust for about 5 minutes at 350°F before adding any filling. This firms up the bottom layer, creating a barrier against the egg mixture.
2. Drain All Moisture From Fillings Both shrimp and crab can hold excess liquid. Even cooked shrimp may release moisture once mixed into eggs. After sautéing shrimp or opening canned crab, pat dry using paper towels to prevent excess water from seeping into the crust.
3. Avoid Ove
rfilling With Custard If you pour egg mixture too high into each cup, it can overflow or seep under the crust. Fill only about ¾ full, and let the mixture settle before baking.
4. Use a Metal Muffin Tin Metal conducts heat better than silicone or ceramic, promoting a crispier bottom crust.
5. Add Cheese at the Bottom Sprinkling a bit of cheddar at the bottom of the crust before adding seafood acts as a moisture barrier while boosting flavor.
ding" id="what-to-do-if-your-quiches-dont-set">What to Do If Your Quiches Don’t Set
Runny, undercooked centers are another frustrating issue—but easily fixable.
1. Use the Right Egg-to-Cream Ratio Stick to the classic quiche ratio: 1 egg for every ¼ cup of cream. Too much cream will prevent the quiches from firming up. This recipe calls for 3 eggs and ¾ cup cream—perfect balance.
2. Watch Your Oven Temperature Make sure your oven is preheated fully before baking. An underheated oven can cause the quiches to bake unevenly, resulting in watery centers. Set to 350°F and check with an oven thermometer if needed.
3. Don’
;t Overcrowd the Tin If you cram ingredients into the mini cups or add too many extras (like spinach, cheese, or veggies), the egg mixture can’t bind properly. Keep fillings light and evenly distributed.
4. Let Them Cool Before Removing Hot quiches will feel slightly jiggly even when set. Let them rest in the pan for 5–10 minutes to firm up before serving or storing. Removing them too early may cause them to collapse.
Still having trouble? Try smaller batches and adjust baking time. Every oven is a bit different—yours may need a few extra minutes for the centers to fully set.
ding" id="perfect-pairings-and-plating-suggestions">Perfect Pairings and Plating Suggestions
Appetizers, Sides, and Beverages to Serve With Mini Quiches
Cheddar Crab and Shrimp Mini Quiches are delicious on their own, but they shine even brighter when paired with the right side dishes and drinks. Whether you’re putting together a brunch board, a party platter, or an elegant dinner spread, these pairing ideas elevate the experience.
✅ Best Side Dishes
Side Dish
Why It Works
Mixed Greens Salad
Adds freshness and balances the richness
Roasted Asparagus or Broccoli
Offers a crunchy, earthy contrast
Fruit Salad or Grapes
Light and sweet to offset the savory quiches
Garlic Roasted Potatoes
Hearty pairing that complements the egg base
Buttery Croissants or Rolls
Great for soaking up the custard if served warm
Serve your mini seafood quiches alongside a vibrant salad and fresh fruit for a balanced, satisfying brunch or light dinner. For cocktail hour, pair them with roasted nuts, cheese cubes, or charcuterie.
✅ Beverage Pairings
White Wine – Chardonnay or Sauvignon Blanc cuts through the richness of cheddar and seafood.
Sparkling Wine or Prosecco – Perfect for brunch or celebrations.
Bloody Mary – A classic brunch cocktail with a spicy tomato edge.
Freshly Brewed Iced Tea or Lemonade – For a non-alcoholic pairing that refreshes the palate.
Mini quiches also ma
ke a great coffee companion, especially during morning events or baby showers. Their mild seafood profile complements smooth coffee or espresso drinks without clashing.
How to Present Mini Quiches for Holidays or Events
Presentation matters—especially when you’re serving food at a party, shower, or holiday meal. Here’s how to make your Cheddar Crab and Shrimp Mini Quiches look as good as they taste.
✅ Plating Ideas
Tiered Serving Trays – Use them for height and easy access at buffets.
White Ceramic Platters – Highlight the golden crust and cheesy tops.
Mini Paper Liners or Ramekins – Ideal for grab-and-go settings.
Garnish with chopped
parsley or chives, and place a lemon wedge or edible flower on the side for a fresh look. For added flair, serve with a tiny dollop of sour cream or a dash of hot sauce.
Hosting a seafood-themed brunch? Arrange your mini quiches in a ring around a bowl of cocktail sauce, or serve beside smoked salmon and bagels for a luxe vibe.
For more elegant appetizer ideas, check out our Seafood Bisque with Crab Shrimp Lobster, which pairs beautifully as a first course before these mini quiches.
ding" id="nutrition-breakdown-and-dietary-adjustments">Nutrition Breakdown and Dietary Adjustments
What’s Inside a Cheddar Crab and Shrimp Mini Quiche?
Each bite of a Cheddar Crab and Shrimp Mini Quiche packs flavor and nourishment. Made with protein-rich seafood, eggs, and just enough cheese to feel indulgent, these mini quiches strike a solid balance between comfort and nutrition.
Here’s an estimated nutrition breakdown per mini quiche (based on a standard 24-quiche recipe):
Nutrient
Amount
Calories
~90 kcal
Protein
~6 grams
Total Fat
~7 grams
Carbohydrates
~3 grams
Fiber
<1 gram
Sugars
<1 gram
This recipe is naturally high in protein and moderate in fat, with low carbs—especially if made crustless. It’s a smart choice for those following a low-carb, keto-friendly, or high-protein eating plan.
ding" id="easy-ingredient-swaps-for-dietary-needs">Easy Ingredient Swaps for Dietary Needs
These seafood mini quiches are flexible enough to work with a variety of dietary goals or restrictions. Here’s how to tweak them without losing that classic taste:
✅ Gluten-Free Option
Skip the crust altogether and make crustless mini quiches.
Or use gluten-free pie dough from your favorite brand.
Crustless versions have fewer carbs and bake even faster—just make sure to grease your muffin tin well.
Crustless is the way to go. You’ll save about 2–3 grams of carbs per quiche, making them ideal for keto meal prep. Use full-fat heavy cream and sharp cheddar to stay within macro goals.
✅ Dairy-Free Adjustments
Avoiding dairy? You can still enjoy these quiches with a few swaps:
Use dairy-free shredded cheddar or skip cheese entirely.
Swap heavy cream with unsweetened almond milk, oat milk, or canned coconut cream.
Just note: the texture might be slightly softer, but the flavor can still shine—especially with the bold taste of crab and shrimp.
Tip: Always check labels on imitation crab or store-bought seafood blends—some include hidden dairy like whey or casein.
✅ Lighter Version
Trying to cut down on calories or fat? Try these lighter changes:
Replace 1 whole egg with 2 egg whites.
Use half-and-half or light cream instead of heavy cream.
Choose reduced-fat cheddar—though freshly grated is still best for melting.
Smart and Flexible for Any Table
One of the best things about Cheddar Crab and Shrimp Mini Quiches is how adaptable they are. From brunch with friends to weekly meal prep, they’re an easy way to serve something homemade, flavorful, and tailored to your needs.
And if you’re looking for another easy, make-ahead dish with creamy comfort appeal, check out our Mini Pimento Cheese Balls. They pair perfectly with mini quiches for a full Southern-style spread.
ding" id="expert-tips-from-home-cooks-and-chefs">Expert Tips from Home Cooks and Chefs
Insights from Seafood Lovers Who Tried the Recipe
Real cooks know where the shortcuts work—and where they don’t. We gathered some go-to tips from the HomeasyRecipes community and culinary pros to help you get it right every time.
“Don’t overfill the crusts.” Several readers noted that pouring the egg mixture just over ¾ full gave the perfect puff without overflow. Overfilling leads to burnt edges and inconsistent texture.
“Use fresh seafood if possible.” Those who used fresh lump crab and sautéed shrimp reported a sweeter, more balanced flavor. Canned works, but if you’re making them for a crowd or special occasion, fresh wins.
“Let
the quiches rest before serving.” This tip comes up again and again—let them sit 5–10 minutes out of the oven. They hold their shape better and taste more balanced when slightly cooled.
“Try seasoning the crust edges with Old Bay.” A sprinkle of Old Bay on the edge of the crust before baking gives the quiches a pop of flavor and a professional finish. It also pairs beautifully with the seafood filling.
“Batch and freeze—it’s worth it.” One busy mom shared that she makes 48 at once and freezes half, giving her a go-to protein snack for lunchboxes and parties.
ding" id="kitchen-tools-that-make-mini-quiches-easier-to-prep">Kitchen Tools That Make Mini Quiches Easier to Prep
Having the right tools doesn’t just make cooking easier—it improves results. Here’s what experts recommend for mini quiche success:
Tool
Why It Helps
Mini Muffin Tin (24-count)
Creates uniform, perfectly sized quiches
Round Cutter or Glass
For cutting pie dough circles that fit the tin
Nonstick Spray or Silicone Brush
Ensures easy removal after baking
Mixing Bowl with Spout
Makes pouring egg mixture cleaner and faster
Cooling Rack
Prevents over-steaming when quiches come out of the oven
Kitchen Scale
For evenly distributing crab, shrimp, and cheese if scaling
Optional but helpful: a food processor if you’re making homemade dough or want finely grated cheese.
Are these good served cold?
Yes, these mini quiches are delicious warm, at room temperature, or even cold. If serving cold, make sure they’re fully cooled and stored in an airtight container in the fridge. They’re perfect for lunchboxes, brunch buffets, or quick grab-and-go snacks. That said, a quick reheat in the toaster oven can refresh the crust if you prefer them warm.
Absolutely. Crustless Cheddar Crab and Shrimp Mini Quiches are just as flavorful and are perfect for those eating gluten-free or low-carb. Simply spray the muffin tin generously with nonstick spray and pour the egg mixture directly in. Bake for 16–20 minutes and let them cool slightly before removing to avoid breakage.
How do you keep mini quiches from getting soggy?
A soggy quiche bottom is a common issue, but it’s easy to avoid: Pre-bake the crust for 5 minutes before adding the filling. Thoroughly drain the crab meat and shrimp. Avoid overfilling with liquid ingredients. Let the quiches cool slightly in the pan after baking to firm them up. Also, avoid using watery vegetables unless you sauté or drain them first.
Can I use imitation crab in mini quiches?
Yes, imitation crab can be used in Cheddar Crab and Shrimp Mini Quiches as a more budget-friendly alternative to fresh crab. While it lacks the flaky texture and natural sweetness of real lump crab meat, imitation crab blends well with the creamy egg base and sharp cheddar. For best results, chop it finely and be sure to pat it dry before adding it to your mixture.
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Conclusion
Cheddar Crab and Shrimp Mini Quiches are more than just a party snack—they’re a flavor-packed, make-ahead marvel that fits into any meal plan. Whether you’re hosting brunch, planning your weekly meal prep, or looking for a seafood appetizer that actually satisfies, these mini quiches hit the mark every time.
From mastering the crust to perfecting the egg-to-seafood ratio, you now have everything you need to create tender, cheesy, and delicious mini bites that are sure to disappear fast. And thanks to the easy swaps and prep-ahead options, they work for just about every guest at the table.
Want more recipes that celebrate classic comfort with a modern twist? Check out our growing collection of ideas over on theSmashed Potato Crusted Quiche and make every meal feel like a treat.
