Crab & Asparagus Quiche Cupcakes Recipe - Paula Deen

Ingredients

• 1 cup cold unsalted butter
• 1 cup plus 4 teaspoons all purpose flour
• 3 tablespoons cold water
• 1/4 teaspoon Cracked black pepper
• 1/8 teaspoon plus 1/4 teaspoon salt
• 1/2 lb asparagus
• 1 tablespoon Olive oil
• 1/3 cup shredded gruyere
• 3 large eggs
• 1 cup heavy whipping cream
• 1 pinch dry mustard
• 1/2 cup cooked crabmeat