Mini Rosemary & Asparagus Quiche

I  found this recipe over the summer for my sister's champagne birthday brunch,  it quickly became one of my favorites.  This simple recipe is full of fabulous flavor and can easily be prepared ahead of time, making it perfect for entertaining.  Enjoy!

Mini Rosemary & Asparagus Quiche

adapted from:  The Professional Palate

Ingredients:

1/4 cup cornstarch or 1/2 cup all-purpose flour

1 1/4 cup milk, divided

3 large eggs

6 oz. plain, low or non-fat Greek yogurt (about 3/4 cup)

1/2 tsp. salt

1/4 tsp. pepper

2 tbs. olive oil

3 garlic cloves

2 shallots

1 bunch asparagus, trimmed and cut into 1-inch pieces

Cooking spray

1.5 cups grated extra-sharp Cheddar cheese (Trader Joe's has a great vintage reserve)

1 tbs. fresh rosemary, chopped

1/2 cup grated Parmesan & Romano cheese blend

Directions:

Preheat oven to 400 degrees.  Whisk together cornstarch (or AP flour) and 1/2 cup milk until smooth in a large spouted measuring cup (if you don’t have this; mix together in a bowl and simply spoon the mixture into muffins tins).  Add in eggs and whisk together.  Gradually whisk in remaining milk, yogurt, salt and pepper.

Meanwhile, heat olive oil in skillet over medium heat.  Add garlic and asparagus and cover, stirring frequently. Cook until asparagus is tender, about 10 minutes.

Coat muffin tins with cooking spray.  Put a pinch (or enough to cover the bottom of the muffin cup, since it's cheese, I'm pretty generous with my "pinch") of grated cheddar cheese in the bottom of each muffin cup (this will make the “crust”).Add a pinch of rosemary to each cup and about a heaping tsp. of asparagus and garlic mixture.  Pour about 2 tbs. of egg mixture into each muffin cup; top with pinch of parmesan cheese.

Bake until puffed and golden brown; about 15 minutes.  Remove from oven and let cool in pan about 10 minutes. 

(makes 18 mini-quiches using regular-size muffin tins)

 

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