A crab and asparagus mini quiche resting on a plate
Print Recipe
5 from 1 vote

Crab and Asparagus Mini Quiches

Here's a "wow" idea for your next brunch - crab and asparagus mini quiches!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: crab and asparagus mini quiches, crab and asparagus quiche, quiche cupcakes, quiche recipe
Servings: 12
Calories: 228kcal
Author: Stef

Ingredients

Crust Ingredients

  • 1/2 cup unsalted butter cold
  • 1 cup all-purpose flour
  • 3 tablespoons cold water
  • 1/4 teaspoon cracked pepper
  • 1/8 teaspoon salt

Roasted Asparagus Ingredients

  • 1/2 pound asparagus
  • 1 tablespoon olive oil
  • 1/4 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
  • 1/2 cup crab meat cooked
  • pre-cooked mini quiche crusts from above
  • roasted asparagus from above

Instructions

Crust Instructions

  • Preheat oven to 350 F.
  • Cut cold butter into 1/4 inch cubes.
  • Add flour, butter, cracked pepper, and salt 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

  • 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.

Mini Quiche Instructions

  • 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 combined.
  • 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 3/4 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: 228kcal | Carbohydrates: 10g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 169mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg