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Crab and Asparagus Quiche Cupcakes

quiche cupcakes

Here’s a “wow” idea for you next brunch – crab and asparagus quiche cupcakes!

Each personal-sized crab and asparagus quiche “cupcake” starts with a from-scratch buttery crust seasoned with cracked pepper.

CrustThe baked crust is then filled with gruyere,


fluffy eggs, and a generous helping of crab meat.

crab and eggs

The quiches are topped with asparagus roasted with just a touch of olive oil and salt and baked.


Try not to eat them all in one sitting!

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quiche cupcakes
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5 from 1 vote

Crab and Asparagus Quiche Cupcakes

Here's a "wow" idea for you next brunch - crab and asparagus quiche cupcakes!
Course Breakfast
Cuisine American
Keyword crab and asparagus quiche, quiche cupcakes, quiche recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 227kcal


Crust Ingredients

  • ½ cup unsalted butter cold
  • 1 cup all-purpose flour
  • 3 tablespoons cold water
  • ¼ teaspoon cracked pepper
  • 1/8 teaspoon salt

Roasted Asparagus Ingredients

  • ½ pound asparagus
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt

Quiche Ingredients:

  • 1/3 cup shredded gruyere
  • 4 teaspoons all-purpose flour
  • 3 large eggs
  • 1 cup heavy whipping cream
  • Pinch ground dry mustard
  • ½ cup crab meat cooked
  • Pre-cooked pie crusts from above
  • Roasted asparagus from above


Crust Instructions

  • Directions:
  • Preheat oven to 350 F.
  • Cut cold butter into ¼ inch cubes.
  • Add flour and butter to a small mixing bowl. Use your hands to combine until the mixture resembles small pebbles.
  • Add water a tablespoon at a time. Continue mixing with your hands until the mixture sticks together when you squeeze it, being careful to not over mix. The batter should not become a solid ball.
  • Line a cupcake tin with 12 liners.
  • Divide batter evenly between the liners. Press batter into the bottom of each liner and push it about halfway up the sides.
  • Bake for 15 minutes.

Roasted Asparagus Instructions

  • Directions:
  • Break the tough ends off of each spear and discard.
  • Cut the asparagus into 3/4 inch pieces.
  • In a small bowl, toss asparagus with olive oil and salt.
  • Spread asparagus on a baking sheet and broil at 450 F for 15 minutes.

Quiche Instructions

  • Directions:
  • Preheat oven to 350 F.
  • In a small bowl, mix the gruyere and flour. Set aside.
  • In a medium-sized bowl, whip eggs with heavy whipping cream and mustard until fully integrated.
  • Sprinkle gruyere evenly over pre-baked pie crusts.
  • Spoon crab meat on top of the gruyere, evenly distributing it between the cupcakes.
  • Pour egg mixture over crab meat, filling the cupcake liners about ¾ full.
  • Arrange asparagus pieces on top of the egg mixture.
  • Bake for 30 minutes.
  • Remove from cupcake tins and set on paper towels to dry any moisture off of the bottoms of the liners.
  • Serve warm.


Nutrition Facts
Crab and Asparagus Quiche Cupcakes
Amount Per Serving
Calories 227 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g50%
Cholesterol 95mg32%
Sodium 168mg7%
Potassium 96mg3%
Carbohydrates 9g3%
Protein 5g10%
Vitamin A 765IU15%
Vitamin C 1.7mg2%
Calcium 68mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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2 comments on “Crab and Asparagus Quiche Cupcakes”

  1. Dee S.says:

    I made them last week and will feature them on my blog as a great Mother’s Day Brunch menu item. Thanks for the great cupcake!

    Cupcake South

  2. Anonymoussays:

    can you substitute the gruyere for a cheese that is found in a supermarket?

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