Crustless Mini Asparagus Quiches

  • 45 mins
  • 7 ingredients

Ingredients

  • 2 cups asparagus tips, trimmed
  • 1 can evaporated milk
  • 3 large eggs, beaten
  • 2 tbs flour
  • kosher salt and black pepper to taste
  • 2 cups Swiss or Gruyere cheese, shredded
  • 1/2 cup red bell pepper, minced
  • Preheat oven to 350 degrees.
  • Spray a 12 cup muffin tin with cooking spray.
  • Blanch asparagus tips in boiling water for 1-2 minutes.
  • Remove from pan and add to an ice water bath to stop the cooking.
  • Whisk evaporated milk, eggs, flour, salt and black pepper in a bowl until well blended.
  • Stir in asparagus tips, cheese and bell pepper.
  • Spoon the mixture evenly into the muffin cups, taking care to add the asparagus evenly.
  • Bake for 25 minutes or until a knife inserted near the center comes out clean. and the tops are lightly browned.
  • Cool in pans for 15 minutes.
  • Run a knife around the edges and carefully remove the quiches.
 

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