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

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

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

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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Reader Comments:


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

By JOAN STANDER on May 16, 2011


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

By TEENA NELSON on May 09, 2011


By janice dianne cook on April 26, 2011


By janice dianne cook on April 26, 2011


Can't wait to try the quiche for easter

By norma ramsey on April 22, 2011


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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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm