Day 110 - Ham and Asparagus Quiche

Ham and Asparagus quiche, tomato wedges, orange wedges, triscuits.

Ok, friends, it's mini quiche time!  I said I would keep making them, but it's been way too long.  These are so good...they're good cold, they're good hot...just perfect.  Not exactly low fat, though, so I made sure to amp it up with lots healthy stuff.  Tomato wedges, orange sections, and triscuits rounded it out.  Nice lunch.

These were so easy - I just popped these in the oven while I made dinner, let them cool while I ate, and them boxed them up for the next day.  The recipe makes two mini quiches, which is great for a single serve.  Feel free to multiply!

Ham and Asparagus Mini Quiche

1/4 cup heavy cream
1 egg
2 T ham, finely chopped (I used once slice of deli ham)
2 T goat chevre, crumbled
2 stalks fresh asparagus
pinch each of salt and pepper

In a very well greased muffin tin, divide the ham and goat cheese into two muffin cups (you may use a silicone liner if you prefer).  In a separate small bowl, whisk together cream, egg, salt, and pepper.  Gently pour over ham and chevre; the mixture should reach almost the top of the muffin cup.  Trim asparagus and chop into 1 inch pieces.  Place on top of your uncooked quiches - some asparagus should sink just a little, and that is fine.  Bake at 375 F for 20 minutes, or until quiches are golden and puffy.  Let cool for 10 minutes before gently removing with a spoon; expect the quiches to fall quite a bit during this time.  Serve immediately, or refrigerate overnight for lunch.