Parmesan-Crusted Mini Quiches
Makes 3 Dozen
1
Ingredients
For Quiches
- 1 bunch asparagus
- 2 eggs
- 2 egg yolks
- ΒΌ cup cornstarch
- 2 tbsp crispy prosciutto + more to garnish
- salt & pepper
- 1 cup whole milk
- 1 cup cream
- shredded Parmesan cheese (about 1 cup total)
Equipment
- butter for greasing tins
- mini muffin tins
How-to
Prep & Blanch Asparagus
- Snap ends off a bunch of asparagus and discard
- Cut the top spears off. Bring a pot of water to a boil and blanch spears for 30 seconds. Transfer to ice water to shock and stop the cooking process. Remove from water and set aside
- Divide the remaining middle portion of the asparagus stalk in half. Chop one half into small coins, then take a peeler and peel the last half into thin strips. Set both aside
Prepare Egg Mixture
- Preheat oven to 450º
- Coat a mini muffin tin with butter (recipe makes 36 — make these in batches, depending on how many muffin tins you have)
- Combine all ingredients in a bowl except for the blanched asparagus tops. Reserve a bit of the prosciutto for garnish (to crisp prosciutto, bake in a 350º oven for 15-20 minutes)
- Put about a half to 1 tsp shredded Parmesan cheese in the base of each muffin tin
- Fill with the egg mixture. Top each with a blanched asparagus top (or, if you choose, you can garnish with these after they bake)
- Bake 25-30 minutes, or until crispy and golden
- Allow to cool at least 10-15 minutes before loosening with a knife and removing from tin. Garnish with remaining crispy prosciutto (and asparagus spears if you opted to not bake them on top)