
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.
The baked crust is then filled with gruyere,
fluffy eggs, and a generous helping of crab meat.
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!
Crab and Asparagus Quiche Cupcakes
Ingredients
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
Instructions
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.
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!
Dee
Cupcake South
can you substitute the gruyere for a cheese that is found in a supermarket?