Crab & Asparagus Quiche Cupcakes Recipe
You'll want to make these quiche cupcakes for breakfast or brunch every day. Crab, asparagus and Gruyere deliver amazing flavor in this unique quiche recipe. Serve these warm.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
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
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