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Seafood Quiche Squares

Recipe #293138 | 50 min | 15 min prep | 60 appetizers (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: mommyoffour

I love serving these at cocktail parties.

Posted on: Mar 20, 2008

Print Recipe

Ingredients

  • 2 (8 ounce) cans refrigerated crescent dinner rolls
  • 4 ounces cheddar cheese, shredded
  • 4 ounces swiss cheese, shredded
  • 6 ounces frozen shrimp, cooked and drained
  • 6 1/2 ounces crabmeat, drained and flaked
  • 1 3/4 cups half-and-half
  • 6 egg, beaten
  • 1 teaspoon dry mustard
  • 1/2 teaspoon worcestershire sauce
  • 1/8 teaspoon hot sauce
  • fresh parsley, chopped

    • Directions

    1. 1
      Heat oven to 400 degrees.
    2. 2
      Separate dough into 4 long rectangles.
    3. 3
      Place rectangles crosswise in ungreased 15x10 inch jelly roll pan.
    4. 4
      Press over bottom and 1 inch up sides to form crust.
    5. 5
      Firmly press perforations to seal.
    6. 6
      Bake at 400 for 5 minutes, remove from oven.
    7. 7
      Sprinkle partially baked crust with cheeses, shrimp and crabmeat.
    8. 8
      In large bowl, combine half and half, eggs, dry mustard, worcestershire sauce and hot sauce, mix well.
    9. 9
      Pour over ingredients in pan.
    10. 10
      Sprinkle with parsley.
    11. 11
      Bake at 400 for 25 to 30 minutes or until knife inserted comes out clean.
    12. 12
      Cool 5 minutes and cut into squares.
    13. 13
      Serve warm.

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    Nutrition Facts

    Serving Size 1 appetizers 29g

    Recipe makes 60 appetizers)

    Calories 60
    Calories from Fat 27 (44%)
    Amount Per Serving %DV
    Total Fat 3.0g 4%
    Saturated Fat 1.5g 7%
    Monounsaturated Fat 1.0g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 38mg 12%
    Sodium 99mg 4%
    Potassium 39mg 1%
    Total Carbohydrate 4.4g 1%
    Dietary Fiber 0.3g 1%
    Sugars 0.4g
    Protein 3.7g 7%
    Vitamin A 92mcg 1%
    Vitamin B6 0.0mg 1%
    Vitamin B12 0.5mcg 8%
    Vitamin C 0mg 0%
    Vitamin E 0mcg 0%
    Calcium 45mg 4%
    Iron 0mg 2%

    how is this calculated?

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