Mini Crab Quiches

Pastry

• 3 cups (750 mL) Five Roses All Purpose Flour
• 1 tsp (5 mL) salt
• 1 cup (250 mL) cold butter, cubed
• 1/2 cup (125 mL) Break-Free Liquid Eggs*, well shaken
• 2 tsp (10 mL) white vinegar
• Ice water

Filling

• 1 carton (250 mL) Break-Free Liquid Eggs*, well shaken
• 1/2 cup (125 mL) each 35% whipping cream and milk
• 1 tbsp (15 mL) Dijon mustard
• 2 tbsp (30 mL) finely chopped fresh basil or
• 2 tsp (10 mL) dried basil leaves
• 1 clove garlic, minced
• 1/2 tsp (2 mL) each salt and white pepper
• 1/4 cup (50 mL) each chopped green onion and finely diced red pepper
• 1 cup (250 mL) frozen crab meat, thawed and drained

Pastry

1. In food processor fitted with metal blade, combine flour and salt. Pulse in butter until mixture resembles coarse crumbs.
2. Beat eggs with vinegar; add enough ice water to measure 2/3 cup (150 mL). Blend into flour mixture until pastry begins to clump.
3. Divide pastry into thirds. Roll each portion of pastry evenly between two pieces of waxed paper. Cut into 2 1/2-in (6 cm) circles and press into tart tins. Chill for 15 minutes.

Filling

1. Preheat oven to 375 °F (190 °C). Whisk eggs with cream and milk until combined. Whisk in mustard, basil, garlic, salt and pepper. Distribute green onion, red pepper and crab among tart shells.
2. Pour egg mixture into each tart and bake until filling is set around edges but center isstill slightly jiggly, 15 to 20 minutes. Cool for 15 minutes