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!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: crab and asparagus quiche, quiche cupcakes, quiche recipe
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

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

Calories: 227kcal | Carbohydrates: 9g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 168mg | Potassium: 96mg | Vitamin A: 15.3% | Vitamin C: 2% | Calcium: 6.8% | Iron: 6.4%