Crab And Asparagus Quiche – a delicious recipe with stalks asparagus, eggs, sour cream, heavy cream, crab meat, cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
370
kcal
Calories
29
g
Fat
13
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 pre-made pie crusts, 4 stalks asparagus, chopped, 3 eggs, 1/2 cup sour cream, and more.
Yes, Crab And Asparagus Quiche falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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