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| Ham and Asparagus quiche, tomato wedges, orange wedges, triscuits. |
Ok, friends, it's mini quiche time! I said I would keep making them, but it's been way too long. These are so good...they're good cold, they're good hot...just perfect. Not exactly low fat, though, so I made sure to amp it up with lots healthy stuff. Tomato wedges, orange sections, and triscuits rounded it out. Nice lunch.
These were so easy - I just popped these in the oven while I made dinner, let them cool while I ate, and them boxed them up for the next day. The recipe makes two mini quiches, which is great for a single serve. Feel free to multiply!
Ham and Asparagus Mini Quiche
1/4 cup heavy cream
1 egg
2 T ham, finely chopped (I used once slice of deli ham)
2 T goat chevre, crumbled
2 stalks fresh asparagus
pinch each of salt and pepper
In a very well greased muffin tin, divide the ham and goat cheese into two muffin cups (you may use a silicone liner if you prefer). In a separate small bowl, whisk together cream, egg, salt, and pepper. Gently pour over ham and chevre; the mixture should reach almost the top of the muffin cup. Trim asparagus and chop into 1 inch pieces. Place on top of your uncooked quiches - some asparagus should sink just a little, and that is fine. Bake at 375 F for 20 minutes, or until quiches are golden and puffy. Let cool for 10 minutes before gently removing with a spoon; expect the quiches to fall quite a bit during this time. Serve immediately, or refrigerate overnight for lunch. Pin It Now!
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