Savory Asparagus and Ham Mini Quiches

Name: Savory Asparagus and Ham Mini Quiches
Total time: 45 min
Yield: 12
Ingredients: 30 ml melted butter; 1 bunch thin fresh asparagus; 60 g smoked ham, cut into small pieces; 100 g grated Gruyere cheese; 7 large eggs; 80 ml cream or milk; 1 tsp kosher salt; 1/4 tsp freshly ground black pepper; Cayenne pepper to taste

These savory asparagus and ham mini quiches are a delightful combination of ham, asparagus, and Gruyere cheese in a luscious egg base. Perfectly tender and moist, they can be enjoyed warm, at room temperature, or cold.

45 min

easy

134kcal

calories

carbohydrates

10g

fat

fiber

protein

278mg

sodium

sugar

Appetizer Breakfast Brunch French

Ingredients

30 ml melted butter

1 bunch thin fresh asparagus

60 g smoked ham, cut into small pieces

100 g grated Gruyere cheese

7 large eggs

80 ml cream or milk

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Cayenne pepper to taste

Directions

Step 1

Preheat the oven to 200°C (400°F). Grease 2 mini muffin tins with melted butter and set them aside.

Step 2

Trim the tough ends from the fresh asparagus spears. Bring a large pot of salted water to a boil and cook the asparagus for 1 to 2 minutes until bright green. Then, transfer the asparagus into a bowl of cold water to stop the cooking process. Drain the asparagus well.

Step 3

Cut off the asparagus tips and set them aside. Slice enough of the remaining asparagus spears into small pieces to measure about 75 g. Reserve any leftover asparagus for another use.

Step 4

Place 4 or 5 pieces of cut ham into the bottom of each muffin cup. Top the ham with about 1 rounded teaspoon of asparagus pieces and 1 teaspoon of grated cheese.

Step 5

In a bowl, whisk together the eggs, cream, salt, black pepper, and cayenne. Ensure that the mixture is thoroughly combined, and then transfer it into a pourable cup or container.

Step 6

Fill each mini muffin cup to the top with the egg mixture. Top each cup with 1 or 2 reserved asparagus tips and another teaspoon of cheese. Dust the tops with cayenne if desired.

Step 7

Bake in the preheated oven for about 18 minutes, until the egg bites are lightly golden brown on top and the egg is just set.

Step 8

Allow the quiche bites to cool in the pans for 10 to 15 minutes before removing. To remove, go around the sides of each cup with a thin knife and carefully lift out the quiche bites. Serve them warm, at room temperature, or cold.