Crab And Asparagus Quiche

• 2 pre-made pie crusts
• 4 stalks asparagus, chopped
• 3 eggs
• 1/2 cup sour cream
• 1/2 cup heavy 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.

stalks asparagus, eggs, sour cream, heavy cream, crab meat, cheese, green onions, ground paprika, kosher salt

Taken from food52.com/recipes/4008-crab-and-asparagus-quiche (may not work)