Recipes

Direction

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 2 mini muffin tins with melted butter; set aside.

2. Trim and discard tough ends from asparagus spears. Fill a large bowl with ice and cold water; set next to the stove.

3. Bring a large pot of salted water to a boil; cook asparagus in boiling water just until bright green, 1 to 2 minutes. Immediately transfer asparagus to the bowl of ice water and immerse to stop the cooking process. Drain very well.

4. Cut off asparagus tips; set aside. Slice remaining spears into ¼-inch pieces until measures about ¾ cup. Reserve any leftover asparagus for another use.

5. Place 4 or 5 pieces cut ham in the bottom of each muffin cup; top with about 1 rounded teaspoon of asparagus pieces. Top asparagus with 1 teaspoon Gruyère cheese.

6. Whisk eggs, cream, salt, black pepper, and cayenne pepper very thoroughly in a bowl, being sure that all the egg whites have been completely mixed in. Transfer to a pourable measuring cup or container.

7. Pour egg mixture into each mini muffin cup, filling to the top. There may be some remaining egg mixture depending on how much ham, asparagus, and cheese were added to each cup. Top each cup with 1 or 2 reserved asparagus tips; add another teaspoon cheese on top. Dust tops with cayenne if desired.

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

9. Cool in tins before removing, 10 to 15 minutes. Run the tip of a thin knife around the sides of each cup; carefully lift out quiche bites. Serve warm, at room temperature, or cold.