An Eggscellent Way to Celebrate

We’re not the only ones who are consistently celebrating birthdays for our friends and family. You must be doing the same thing as everyone welcomes a new year of life. A friend asked for a few appetizers for her 30th birthday party, and there was nothing to say but ‘Yes!’.  Good thing there was a full dozen of Eggland’s Best eggs in the fridge thanks to the Foodbuzz. Tastemaker program for Featured Publishers. When life gives you eggs, make quiche.  This was not the only dish on the table though. Check out the other three appetizers on our Facebook page, and then check out the full recipe.

These bite-sized quiche are perfect for a party. You can bake them, chill them, pack them up, and reheat them just before serving. They are great if you’re looking for a dish that you can make at home and transport to another location. They are also easy if you don’t want to make your own pie crust. This is the first time using a refrigerated pie dough, and it did the job! Pillsbury pie dough passed the test for this round. Don’t think that homemade pie crusts are no more. You know we love to roll out a crust! Next time, that will be the case.

Mini Crab & Asparagus Quiche
– Serves 24
2 pie crusts
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

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.

Click HERE for the printable recipe.


22 thoughts on “An Eggscellent Way to Celebrate

  1. I don’t know if you guys check comments on older posts, but just wanted you to know that I’m trying this for my next book club meeting. I’ll let you know how it goes, but I’m SO excited 🙂 🙂

  2. I swear by Pillsbury pie dough. I use one almost everyday to make our weekend quiche at home but never thought of it to make mini quiches. Love this recipe here and the combo of asparagus and crab. YUM!

  3. Very cute. I fanned your FB page. Don’t know why I didn’t do that earlier!

    Now I’m wishing you weren’t on the other coast so I could ask you to make appetizers for my birthday when it comes!

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