Asparagus Mini Quiche Recipe

Pan size: small muffin tins Temp: 375°F degrees Cooking time: 25 to 30 minutes Servings: 24 mini quiche

Asparagus Mini Quiche Cooking Directions

1 bunch asparagus, trimmed
coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
2 large eggs
1 large egg yolk
Pinch of freshly grated nutmeg
All-purpose flour, for work surface
1 box pre made pie crust
3 ounces finely shredded Gruyere cheese
2 ounces cooked ham, cut into 1/4-inch pieces

Preheat oven. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus, and cook until just tender, about 2 minutes. Drain well. Cut asparagus tips into 1/2-inch pieces; set aside.

In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.

On a lightly floured surface, roll out pie crust to slightly less than 1/8 inch thick. Use a 2 3/4-inch round cutter to cut out 24 rounds. Fit rounds into a 24-cup nonstick small muffin tin.

Divide half of Gruyere cheese evenly between the lined cups. Top with ham. Divide egg mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining Gruyere cheese.

Bake until puffed and golden brown. Remove asparagus mini quiches from the oven; immediately remove asparagus mini quiches from muffin tin, and transfer to a wire rack. Serve warm or at room temperature.