Crab & Asparagus Quiche Cupcakes

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By Stefani Pollack

This year, enjoy your Easter eggs in cupcake form with personal-sized crab and asparagus quiches.  Each quiche “cupcake” features a from-scratch buttery crust seasoned with cracked pepper and 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. 

Crab & Asparagus Quiche Cupcakes
Yield: 12 cupcakes

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

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 Ingredients:
½ pound asparagus
1 tablespoon olive oil
¼ teaspoon kosher salt

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 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

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.

 

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Leave a Comment

Reader Comments:

54321

Beautiful, I replaced the crab meat with tuna - still wonderful for breakfast as well. Thank you.

By JOAN STANDER on May 16, 2011

54321

Could this be made in a pie tin instead of cupcakes?

By TEENA NELSON on May 09, 2011

54321

By janice dianne cook on April 26, 2011

54321

By janice dianne cook on April 26, 2011

54321

Can't wait to try the quiche for easter

By norma ramsey on April 22, 2011

54321

Can't wait to make these tomorrow morning for breakfast. I have all the ingredients and they sound absolutely fabulous. Thanks Paula.

By Patricia Kutchins on April 22, 2011

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm