This is one of my favorite things to make when I have a friend who is under the weather or going through a tough time. They freeze extremely well and can be easily reheated. It’s comforting to have something on hand when your mind is in a million other places. I use these pie pans to make baking, transport and serving easier. You could also make them in this pan.
Asparagus, Ham & Swiss Mini Quiche
1 cup all-purpose flour (I use this one) plus additional for dusting
1 egg white
1/2 cup cold butter, cut into pieces
1-2 tablespoons cold water
3/4 cup milk or oat milk
2 tablespoons Italian seasoning or bruschetta seasoning
8 ounces asparagus, woody stems snapped off and cut into 2-inch pieces
8 ounces deli ham, cut into 1/4-inch cubes
4 ounces Swiss cheese, shredded
- Heat the oven to 350˚F.
- Place the flour, egg white and butter in a food processor fitted with the multi-purpose blade. Pulse into coarse crumbs. Add the water, 1 tablespoon at a time, until the dough comes together into a ball.
- Transfer the dough to a lightly-floured mat and roll 1/8-inch thick. Cut out six 6-inch rounds and place into the pie pans. Prick the bottom with a fork, then transfer to the freezer to chill while you prepare the filling.
- Set a small skillet filled with 2 cups water over medium-high heat. Heat to simmering, then add the asparagus and cook 2 minutes, then drain.
- In a large bowl, whisk the eggs, milk, and seasoning mix and set aside.
- Remove the crusts from the freezer and set on a sheet pan. Sprinkle the ham over the bottom of each. Top with half of the cheese, then the asparagus. Pour the custard into the crusts just enough to cover the ham, cheese and asparagus filling. Top with the remaining cheese.
- Place the mini quiches in the oven and bake 25-30 minutes or until set and golden. Remove from the oven and cool completely before covering with foil for transport.
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