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Quiches
All Of Our Products Are:
Appetizers & Light Bites
Crustless Asparagus Mini Quiches

Ingredients

  • 1 jar Tillen Farms Pickled Crispy Asparagus, drained
  • 1/2 cup cornstarch
  • 2-1/4 cups half and half
  • 2 large eggs, lightly beaten
  • 2 large egg yolks, lightly beaten
  • 3/4 teaspoons kosher or fine sea salt
  • 1-1/2 cups grated Swiss cheese

Directions

Preheat oven to 450 degrees. Spray 2 – 24 cup mini-muffin pans with non-stick cooking spray. Pat the asparagus spears dry with paper towels and finely chop.

In a large mixing bowl, whisk the cornstarch with 1/4 cup half and half until smooth. Add the remaining half and half, eggs, egg yolks and salt and whisk to combine.

Divide the cheese evenly among the prepared muffin tins. Top with the chopped asparagus and then ladle in the egg mixture filling the cups almost full. Bake for 15 – 18 minutes or until puffed and golden brown. Let cool in pan then run a knife around each quiche and carefully remove from the pans. Can be made a day or two ahead and reheated on a baking sheet at 350 degrees for 5 minutes or until warm.

Makes 48 mini quiches.

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