Mini Asparagus and Red Pepper Quiches


  • 1 can evaporated milk
  • 2 cups asparagus, trimmed and chopped
  • 3 large eggs beaten
  • 2 tbs ap flour
  • kosher salt and black pepper to taste
  • 2 cups sharp cheddar cheese
  • 1/2 cup red bell pepper, chopped
  • Preheat oven to 350 degrees.
  • Spray a 12 cup muffin tin with cooking spray.
  • Blanch the asparagus by placing in a pot of boiling water for 1-2 minutes.
  • Remove from water and set aside.
  • Whisk evaporated milk, eggs and flour until smooth. Season with salt and pepper and mix again.
  • Stir in asparagus, cheese, asparagus and bell pepper.
  • Spoon 1/3 cup of the mixture into each muffin cup, filling almost to the top.
  • Stir mixture frequently to evenly distribute the ingredients.
  • Bake for 25 minutes or until a knife inserted near centers comes out clean and the tops a lightly browned.
  • Cool in pans for 15 minutes.
  • Run knife or small, flat spatula around inside edges of muffin cups to carefully remove quiches.

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