Every year about this time, we’re presented with the same dilemma regarding what to do with fresh, green spring asparagus. Most of our higher paid foodies say to not do anything with it, other than to cook it briefly, and enjoy it as is, with maybe a little bit of butter and a pinch of salt. They would have us feel guilty if we masked that amazing, sweet, vegetal flavor with culinary bullies like ham and Gruyere, and they’re sort of right.
But, as long as we acknowledge that fact, and eat lots of unsullied spears also, I don’t have a problem with using asparagus as an ingredient like we did for these fun-sized, crust-less quiches. I think this is a perfect pairing of flavors, and who doesn’t like to eat and entire ham and cheese quiche in one bite? Oh yeah, where are my “I’m a giant? roleplay people at? Anyway, these are easy to make, and delicious to eat, and I really do hope you give them a try soon. Enjoy!
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Asparagus and Ham Quiche Bites
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Ingredients
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2 tablespoons melted butter
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1 bunch thin fresh asparagus
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2 ounces smoked ham, cut into 1/8-inch by 1/4-inch pieces
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1 cup grated Gruyere cheese
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7 large eggs
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1/3 cup cream or milk
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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cayenne pepper to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease 2 mini muffin tins with melted butter; set aside.
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Trim tough ends from fresh asparagus spears. Bring a large pot of salted water to a boil; cook asparagus in boiling water just until bright green, 1 to 2 minutes, then transfer into a bowl of cold water to stop the cooking process. Drain very well.
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Cut off the asparagus tips and set aside. Slice enough of the remaining spears into 1/4-inch pieces to measure about 3/4 cup pieces. Reserve any leftover asparagus for another use.
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Place 4 or 5 pieces of cut ham into the bottom of each muffin cup. Top ham with about 1 rounded teaspoon of asparagus pieces. Top asparagus with 1 teaspoon of grated cheese.
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Whisk eggs, cream, salt, black pepper, and cayenne together very thoroughly, being sure that all the egg whites have been completely mixed in. Transfer into a pourable cup or container.
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Fill each mini muffin cup to the top with egg mixture. There may be some egg mixture leftover 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.
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Bake in the preheated oven until egg bites are lightly golden brown on top, and egg is just set, about 18 minutes.
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Cool in pans for 10 to 15 minutes before removing. To remove, go around the sides of each cup with a thin knife and carefully lift out the quiche bites. Serve warm, at room temperature, or cold.
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John Mitzewich
Chef's Note:
This is a very simple recipe, but the exact ingredient amounts are very hard to determine, depending on the size of asparagus spears and how big asparagus and ham pieces are cut.
Nutrition Facts (per serving)
| 134 | Calories |
| 10g | Fat |
| 2g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 134 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 5g | 27% |
| Cholesterol 132mg | 44% |
| Sodium 278mg | 12% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 8g | 17% |
| Vitamin C 3mg | 3% |
| Calcium 126mg | 10% |
| Iron 1mg | 5% |
| Potassium 148mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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