Skip to content
LumaxisLumaxis
All recipes

French-American·Appetizer

Asparagus and Ham Quiche Bites

Perfect for a spring brunch, these miniaturized quiches feature tender blanched asparagus, savory ham, and nutty Gruyere cheese baked in a rich, custardy egg mixture.

Prep

20m

Cook

20m

Total

40m

Serves

24

Method

  1. 01

    Cut the asparagus spears in half and reserve the tough bottom halves for another use. Blanch the tender top halves in boiling salted water for about 1 minute until bright green, then immediately shock in cold water. Drain very well and pat dry.

    Step 1
    Watch · 0:54
  2. 02

    Cut the tips off the blanched asparagus and set aside for garnishing. Slice the remaining tender stalks into small pieces. Slice the ham into strips and then into small rectangles about 1/4-inch wide.

    Step 2
    Watch · 1:46
  3. 03

    Preheat oven to 400°F (200°C). Generously grease a mini muffin tin with melted butter and place the tin on a larger baking sheet. In a bowl, whisk together the eggs, salt, black pepper, cayenne, and cream until thoroughly combined.

    Step 3
    Watch · 2:53
  4. 04

    Distribute 4 or 5 pieces of ham into each muffin cup, followed by a few pieces of sliced asparagus and a pinch of Gruyere cheese. Pour the egg mixture into the cups, filling them about 97% of the way to the top.

    Step 4
    Watch · 4:20
  5. 05

    Top each cup with two reserved asparagus tips, another pinch of cheese, and a light dusting of cayenne pepper. Bake in the center of the oven for 18 to 20 minutes until puffed and golden brown. Let cool in the pan for 10-15 minutes before serving warm or at room temperature.

    Step 5
    Watch · 5:46

From Chef John

  • “Small food is Big right now.”
  • “Let's save the ice for the cocktails.”
  • “You are, after all, the John Mitzewich of making this not quite as rich.”