Seafood Quiche Squares

These bite-size squares turn quiche into easy party food. A sheet of crescent roll dough, pressed into a jelly-roll pan and par-baked, makes a flaky, no-fuss crust that’s far quicker than rolling pastry. On top go a generous layer of shrimp, flaked crab and a mix of Swiss and sharp cheddar.

A simple custard of half-and-half and eggs, seasoned with dry mustard, Worcestershire and a dash of hot sauce, gets poured over and bakes into a tender, savory filling. Those little hits of mustard and Worcestershire keep the rich seafood and cheese from tasting flat.

Once baked and barely cooled, the whole pan cuts into small squares, ideal for a buffet, holiday spread or game-day table. Serve them warm, while the cheese is still soft and the crust is at its crispest.

Pro Tips

• Press the crescent dough perforations firmly together to seal them, or the custard can leak through the seams.
• Par-bake the crust first as directed. It keeps the bottom from going soggy under the wet filling.
• Drain the shrimp and crab well. Excess moisture waters down the custard and softens the crust.
• Let the pan cool a few minutes before cutting so the squares hold their shape cleanly.

Variations

• Use all crab, all shrimp, or fold in chopped cooked bacon or ham.
• Stir in green onion, chives or a pinch of Old Bay for extra flavor.
• Swap Gruyere or Monterey Jack for the Swiss, and serve as an appetizer or light main.