Chrystal's Recipe Corner
Mini Crab And Asparagus Quiche
By Chrystal Baker,
Jul 24, 2011 - 6:30:58 PM

LOS ANGELES—Whenever I am thinking of something to bring to a party, the first thing that comes to mind is a quick fix. Appetizers should be easy and something you would make again without shuddering at the thought. These bite-sized quiche fit the bill. They are creamy, cheesy and studded with sweet chunks of crab and crunchy, green asparagus. It's the perfect combination. Most importantly, you won't be slaving over a stove for hours, so you'll have plenty of time to take care of everything else on your to-do list. If you don't have time to bake them all, just fill the shells, freeze and bake the remaining quiche as needed. If that's not easy, what is?

Photo by Chrystal Baker

2 prepared pie crusts, thawed if frozen*
4 stalks asparagus, chopped
3 eggs
1/2 cup sour cream
1/2 cup 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
Ice water

1. Lay pie crusts on a lightly floured surface and use a 3" pastry cutter to cut 12 circles from each sheet of dough. Carefully place each circle of dough into the holes of two mini muffin tins and set in the fridge to chill.

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.

*The ones used here are Pillsbury's refrigerated, rolled crusts. Do not use the prepared crusts that are already in tins.

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