Crab and Asparagus 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.

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!

Print Pin

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

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

US Customary - Metric

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.

Nutrition

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.

Have you tried this recipe?Click here to leave a comment and rating!