Crab and Asparagus Quiche

By • 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
  1. 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.)
  2. 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.
  3. While asparagus cools, whisk remaining ingredients together with a medium bowl. Add the asparagus pieces and mix well.
  4. 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.
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Tags: asparagus, Birthday Party, crab, cream, quiche

Comments (2) Questions (0)

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

These sound amazing to me, too.

Monkeys

over 4 years ago monkeymom

I love mini quiches. Crab and asparagus, yum. Can't wait to have a party and make these.