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Crustless quiche bites with asparagus and oven-dried tomatoes

These crustless mini quiches can be served either as an appetizer or with a simple green salad for a main meal.

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Kitchen Report
These delicious quiche bites can be made in minutes for an appetizer or part of a main meal.

We hosted Easter dinner this year and since not everyone in our family is a fan of the traditional glazed ham I was looking around for another option that would be easy to mix together in the orchestrated chaos that is cooking a holiday meal.

I settled on these mini, crustless quiches filled with the first asparagus of the season and oven-dried grape tomatoes.

They looked so delicious they almost disappeared as an appetizer but they also made a satisfying substitution for those not wanting ham or trying to eat a lighter meal.

Leftover quiches will keep a couple of days in the refrigerator and can be reheated for 30 seconds in the microwave for breakfast or a quick lunch served with a simple green salad.

Crustless quiche bites with asparagus and oven-dried tomatoes
Adapted from Joy of Kosher

Nonstick cooking spray
1 cup grape tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound asparagus
1 to 2 teaspoons olive oil
4 large eggs
1 cup milk
1/2 cup whipped cream cheese
1/4 cup Parmesan cheese

1. Preheat the oven to 300 degrees F.  Slice tomatoes in half and spread out cut side up on a cookie sheet.  Spray tomatoes with cooking spray then season with salt and pepper. Set tray in oven and bake for about 30 minutes. Remove and scoop tomatoes into a small ramekin or bowl to cool.

2. Set the oven to broil.  Place asparagus on baking sheet and drizzle with olive oil. Season with salt and pepper. Broil for 5 minutes then remove from oven. Allow to cool slightly and then cut asparagus into 2-inch pieces.

3. Preheat oven to 450 degrees F.  Prepare a 6-cup muffin tin (large cups) or a 12-cup tin (small cups) with cooking spray.  In a medium size bowl, whisk together eggs, milk, and whipped cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.  Stir in tomatoes and asparagus.  Divide mixture between muffin tins. Sprinkle Parmesan cheese on top of each cup.  Bake for 15 minutes or until set and lightly browned.  Allow to cool for a minute in the muffin tin, then run a knife around the edges of each cup before lifting the individual quiches out. Serve warm or cold.

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