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
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Ingredients
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2
pre-made pie crusts
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4
stalks asparagus, chopped
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3
eggs
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1/2 cup
sour cream
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1/2 cup
heavy cream
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12 ounces
crab meat, drained
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1/2 cup
Monterey Jack cheese, shredded
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2
green onions, chopped
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1/2 tablespoon
ground paprika
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1/2 tablespoon
kosher salt
Directions
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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.)
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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.
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While asparagus cools, whisk remaining ingredients together with a medium bowl. Add the asparagus pieces and mix well.
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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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