Mini Quiche Makes 24 1 bunch pencil asparagus, trimmed Coarse salt and freshly ground pepper 1/2 cup milk 1/2 cup heavy cream 2 large eggs 1 large egg yolk Pinch of freshly grated nutmeg All-purpose flour, for work surface 1/2 recipe of Pate Brisee 3 ounces finely shredded Gruyere cheese 2 ounces cooked ham, cut into 1/4-inch pieces (optional) Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside. In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside. On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham (if using). Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese. Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature. Note: In place of the Pate Brisee you could use the mini quiche cups or in a mini cupcake pan, just cut and place rounds of pie dough. (although the pate brisee is easy to make and really tastes yummy!) Back to Theme Party