You all have to try this recipe. I found it on Paula Deens Website, and it is a recipe of Stefani Pollack of The Cupcake Project. As all of you know, I adore Paula Deen and her cooking, recipes, and style. Heck, I’ve even sent her company my resume. I’d love to work with her team someday. Until then, I just learn and watch her shows, which make me feel like I am sitting in my mom or grandmas kitchen. I am so happy to have this Southern Lady who has sons who like to cook with her, and be with her. It reminds me so much of me and my mom. Memories are always brought back to me from my childhood that I had forgotten when I watch her show.
I really screwed up though. I made these Quiche’s and was so excited by the smell, that when they came out and I tasted them we ate them up and smart ‘ole me, I forgot to take pictures of them. The above pic is from Paula Deens Website, and instead of putting all the information here, I highly recommend you go directly to her website to see the wonderful way that this recipe is done. Below is the ingredients, but for excellent pictorial instructions see PaulaDeen.com.
I am planning on making some changes, adding some different ingredients, and making them again soon. When I do, I will be adding my pictures and changes I came up with. Until then..Enjoy Stefani Pollack’s version.
Crust Ingredients:
½ cup unsalted butter, cold
1 cup all-purpose flour
3 tablespoons cold water
¼ teaspoon cracked pepper
1/8 teaspoon salt
Directions:
Preheat oven to 350 F.
Cut cold butter into ¼ inch cubes.
Add flour and butter to a small mixing bowl. Use your hands to combine until the mixture resembles small pebbles.
Add water a tablespoon at a time. Continue mixing with your hands until the mixture sticks together when you squeeze it, being careful to not over mix. The batter should not become a solid ball.
Line a cupcake tin with 12 liners.
Divide batter evenly between the liners. Press batter into the bottom of each liner and push it about halfway up the sides.
Bake for 15 minutes.
Roasted Asparagus Ingredients:
½ pound asparagus
1 tablespoon olive oil
¼ teaspoon kosher salt
Directions:
Break the tough ends off of each spear and discard.
Cut the asparagus into 3/4 inch pieces.
In a small bowl, toss asparagus with olive oil and salt.
Spread asparagus on a baking sheet and broil at 450 F for 15 minutes.
Quiche Ingredients:
1/3 cup shredded gruyere
4 teaspoons all-purpose flour
3 large eggs
1 cup heavy whipping cream
Pinch ground dry mustard
½ cup crab meat, cooked
Pre-cooked pie crusts from above
Roasted asparagus from above
Directions:
Preheat oven to 350 F.
In a small bowl, mix the gruyere and flour. Set aside.
In a medium-sized bowl, whip eggs with heavy whipping cream and mustard until fully integrated.
Sprinkle gruyere evenly over pre-baked pie crusts.
Spoon crab meat on top of the gruyere, evenly distributing it between the cupcakes.
Pour egg mixture over crab meat, filling the cupcake liners about ¾ full.
Arrange asparagus pieces on top of the egg mixture.
Bake for 30 minutes.
Remove from cupcake tins and set on paper towels to dry any moisture off of the bottoms of the liners.
Serve Warm.
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