Crab and Asparagus Mini Quiches

by lydia on April 25, 2011

Crab and Asparagus Mini Quiches //

Since eggs are a daily menu item around here, I decided I needed to come up with a few more ways in which to serve them. Quiche is a favorite of mine; however, most of my kids will not eat it. The idea for mini quiches came to me as I perused through the Food Network website and was reminded of the mini quiches I’d had long ago at a B&B. I realized making mini quiches was a very sensible idea. I could whip them up super fast and freeze them for a quick snack or meal to either reheat on a busy day or even take along with me to an outing I knew I’d have a challenge finding food I could consume.

This particular recipe is so simple; it’s perfect bachelor fare or even a great recipe for a college student that has access to a kitchen. I was super busy yesterday preparing the Easter meal, I didn’t really have time to make myself my normal breakfast and I really just wanted something light. So I reheated 3 of these mini quiches rather quickly in the toaster oven, and boy were they delish!

Crab and Asparagus Mini Quiches
Cuisine: Breakfast
  • Makes 12 or 1 Regular Quiche
  • 1 - 6 oz can crab meat
  • 12 frozen asparagus spears, or fresh that are already roasted
  • ⅓ to ½ cup shredded Gruyere, Parmesan or other sharp cheese (I actually used Asiago)
  • 4-6 eggs
  • 1 cup raw milk or cream
  • 1-2 teaspoons dijon mustard
  • Chives, minced to taste
  • Parsley, fresh or dried to taste
  • Sea salt and fresh cracked black pepper
  1. Preheat oven to 350 degrees. Line 12 cup muffin tin with parchment liners or butter a regular pie dish if you want to just make a regular quiche.
  2. Thaw the asparagus and pat dry. Cut the spears into thirds, place in a small bowl and toss in a bit of olive oil and salt just to coat. Set aside.
  3. Lightly beat the eggs in a bowl. Add the milk, dijon, crab meat and seasonings. Stir to combine.
  4. Pour ⅓ cup of the mixture into each muffin cup, or fill each cup about ¾ full. Lay 3 pieces of asparagus on top of each.
  5. Alternatively, you can pour the mixture into your prepared pie plate and then add the asparagus.
  6. Bake for 50 minutes. Remove from oven, cool 5 minutes and removed from muffin tin to further cool before storing. The quiches are best eaten after they have fully cooled and even better reheated in my opinion.
  7. For a full sized quiche - bake up to an hour after checking for doneness at the 50 minute mark.
  8. Store in the fridge for up to 5 days. These make a great take along meal for those times when you know you will need a snack or meal when you are out and about. Or Freeze.
  9. **Note for those who are on GAPS, try replacing the milk or cream with sour cream.**

This post contribute to Monday Mania at The Healthy Home Economist, and Real Food Wednesdays.








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FarmgirlCyn (Cindy) April 25, 2011 at 9:54 am

I think I will try these! I am cutting back on carbs a bit, so these will be perfect in the mornings w/o toast. I also don’t have crab, but do have some canned wild salmon that I think will be a good replacement.

lydia April 25, 2011 at 10:12 am

Cool Cindy! And yes I think the salmon would be good too!!

Jo-Lynne {Musings of a Housewife} April 26, 2011 at 6:48 am

ooooh yum.

Sarah Smith April 26, 2011 at 4:51 pm

Sounds delicious! Does the cheese get added in with the egg mixture, or on top of everything?

lydia April 26, 2011 at 4:57 pm

Hi Sarah, yes the cheese gets added in the mixture!!

Sarah May 1, 2011 at 4:17 pm

This sounds great! I’m usually excessively lazy and make my mini quiches in a 9X13 pan then cut into squares. I have some crab in the freezer I’ve been searching for a way to use so thanks for the combo.

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