I've never been a huge fan of breakfast until i tried brown eggs, and even then i tend to get bored really easily.That's when we started making a variety of quiches. From there I wanted to expand and have a little fun trying out some different flavors and textures to create something totally new. This is the result.

This can be prepared the night before as long as you cover it before you put it into the fridge.

Step 1: Gather Your Ingredients and Supplies

Ingredients

Pie crust
cream cheese
mayonnaise
lemon juice
seafood- we used imitation crab, imitation lobster, and fully cooked shrip
eggs
milk
seasonings: salt pepper, old bay, garlic powder
Cheese- we used 6 cheese Italian and mozzarella

Supplies

9 inch pie pan- we also used muffin tins
measuring cups and measuring spoons
2 mixing bowls
spoon/fork for mixing
wine glass- we used this to cookie cut the pie crust for the muffin tin
potholders

Step 2: Prep Your Pan

Whether you are using the glass pie pan or muffin tins we start this project by getting the crust into our pans. The pie pan is easiest we just lined the pan with the crust.

For the muffin tin we used a wine glass that was just a little bit bigger then the size of the tin and pressed out circles. Placing one mini pie crust in each.

Step 3: Preparing Your Filing

To start our filing we mixed 1 package cream cheese, 1/4 cup mayo, 1 teaspoon, lemon juice, 1/2 teaspoon old bay seasonings and mixed that thoroughly. Then we added the seafood. Here's where you can alter your filing to whatever taste you are looking to find. We sliced up already cooked shrimp and then imitation crab and lobster until the ratio of seafood to cream cheese was about equal. You could use more or less.