1cupcrabmeat, leftover crab cake, or leftover crab imperial
1cupshredded cheese, such as cheddar or mozzarella
Preheat oven to 375°.
Grease each tart dish or ramekin. Cut out pie crust for individual quiches and line each dish with crust. Cover each crust with aluminum foil. If you have pie weights, place them on top of the aluminum foil to weight it down.
Bake crusts for 10 minutes. They will not be completely cooked. Remove from oven and set aside.
Whisk together the remaining ingredients, except for the crab and cheese. Once combined the other ingredients are well-combined, stir in the crab and cheese.
Remove the pie weights and aluminum foil from the dishes.
Fill each dish with the egg mixture.
Bake for 25 minutes, or until a knife comes out clean. (Tip: Place the dishes onto a sheet pan for easily getting them in and out of the oven.)