Servings: 12 servings
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
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
For the Crust:
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.
For the Roasted Asparagus:
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.
For the Quiche:
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.
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Inspired by her early days of selling lunches as The Bag Lady, Paula Deen will host a Box Lunch to End Hunger, presented by The Bag Lady Foundation, Springer Mountain Farms, and Hoffman Media. This grab-and-go lunch event will be held at the Birmingham Botanical Gardens on Tuesday, September 16 from 11:30 a.m. until 1:00 p.m. For a $15 donation at the door (no advanced tickets), guests will receive a box lunch prepared by Edgar’s Bakery featuring Springer Mountain Farms chicken and Golden Flake potato chips, and have the opportunity to meet Paula Deen. Grab these delicious boxed lunches and take them back to your office or share with a friend or neighbor. One hundred percent of proceeds will be donated to the Community Food Bank of Central Alabama, which serves 12 counties in our area. For the price of one lunch, 135 meals or 65 pounds of food can be distributed to the food insecure in our area.
“Since September is Hunger Action Month, the timing of this event couldn’t be more perfect,” says Brian Hart Hoffman, Chief Creative Officer at Hoffman Media. “Paula Deen’s dedication to helping those in need and positively impacting people’s lives every day makes this event ideal for getting our community involved in the fight to end hunger in Central Alabama.”
Each guest will be entered into a raffle to win front-row seats to the Paula Deen Live! show at the Alabama Theatre the same evening.
Sponsors for Paula Deen’s Box Lunch to End Hunger include Golden Flake and Edgar’s Bakery.
The Birmingham Botanical Gardens are located at 2612 Lane Park Road Birmingham, AL 35223.
Come see Paula’s live show at the Times Union Center for Performing Arts in Jacksonville, FL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Tickets available from Ticketmaster here!
Sponsored by Springer Mountain Farms.
Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.