Crab and Asparagus Quiche

By duodishes • April 8, 2010 • 2 Comments

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Author Notes: A friend celebrated a big 30th birthday, and she asked for several dishes to serve to people at the party. This mini quiche was the perfect two bite treat for everyone. - duodishes

Serves 24

2 pre-made pie crusts
4 stalks asparagus, chopped
3 eggs
1/2 cup sour cream
1/2 cup heavy cream
12 ounces crab meat, drained
1/2 cup Monterey Jack cheese, shredded
2 green onions, chopped
1/2 tablespoon ground paprika
1/2 tablespoon kosher salt

Lay pie crusts on a lightly floured surface and use a 3″ pastry cutter to cut circles in the dough. Press into two mini cupcake tins and set in the fridge to chill. (Re-roll out the pie crust dough if you need more to make 24 cups.)
Set a pot of water on the stove over high heat. Once boiling, drop in the asparagus pieces and cook 1-2 minutes or until they turn bright green. Remove with a slotted spoon and drop into a bowl of ice water to cool.
While asparagus cools, whisk remaining ingredients together with a medium bowl. Add the asparagus pieces and mix well.
Remove the mini cupcake tins and carefully spoon in the crab mixture. Slide into a preheated oven at 350 degrees and bake 15-20 minutes or until set.