Asparagus and Ham Quiche Bites Recipe

Cook Time: 20 minutes

This time of year, we're faced with the same question: what to do with fresh, green spring asparagus? Many culinary experts suggest keeping it simple - just cooking it briefly and savoring its natural flavor with a bit of butter and salt. And while thats undeniably delicious, I believe there's room for a little experimentation. These fun-sized, crustless quiches combine asparagus, ham, and Gruyre cheese, creating a perfect balance of flavors. They're easy to make, delightful to eat, and I highly recommend giving them a try!

Ingredients:

• 2 tablespoons butter, melted
• 1 bunch thin fresh asparagus
• 2 ounces smoked ham, cut into 1-inch x -inch pieces
• 1 cup shredded Gruyre cheese
• 7 large eggs
• cup cream or milk
• 1 teaspoon kosher salt
• teaspoon freshly ground black pepper
• Cayenne pepper to taste

Directions:

Step 1: Preheat the oven to 400F (200C). Grease 2 mini muffin tins with melted butter and set aside.

Step 2: Trim and discard the tough ends from the asparagus spears. Fill a large bowl with ice and cold water, and place it next to the stove. Bring a large pot of salted water to a boil.

Step 3: Cook the asparagus in boiling water for 1 to 2 minutes, just until they turn bright green. Immediately transfer the asparagus to the ice water to stop the cooking process. Drain well.

Step 4: Cut off the asparagus tips and set them aside. Slice the remaining asparagus into -inch pieces until you have about cup. Save any extra asparagus for another use.

Step 5: Place 4 to 5 pieces of ham in the bottom of each muffin cup. Top with about 1 rounded teaspoon of asparagus pieces, then sprinkle with 1 teaspoon of Gruyre cheese.

Step 6: In a bowl, whisk the eggs, cream (or milk), salt, black pepper, and cayenne pepper thoroughly, ensuring the egg whites are fully mixed in. Pour the mixture into a measuring cup or with a spout for easy pouring.

Step 7: Pour the egg mixture into each muffin cup, filling to the top. Depending on how much ham, asparagus, and cheese youve added, there may be leftover egg mixture.

Step 8: Top each cup with 1 or 2 reserved asparagus tips and add another teaspoon of cheese. Optionally, dust with cayenne pepper.

Step 9: Bake in the preheated oven for about 18 minutes, until the tops of the quiches are lightly golden and the eggs are set.

Step 10: Allow the quiches to cool in the muffin tins for 10 to 15 minutes. Run the tip of a thin knife around the sides of each cup and carefully lift the quiche bites out. Serve warm, at room temperature, or cold.

Chef's Note:

This recipe is simple, but exact ingredient measurements can vary based on the size of the asparagus and how finely the asparagus and ham are cut.

Nutrition Facts (per serving):

Calories	134
Total Fat	10g (13% DV)
Saturated Fat	5g (27% DV)
Cholesterol	132mg (44% DV)
Sodium	278mg (12% DV)
Total Carbohydrate	2g (1% DV)
Dietary Fiber	1g (3% DV)
Protein	8g (17% DV)
Vitamin C	3mg (3% DV)
Calcium	126mg (10% DV)
Iron	1mg (5% DV)
Potassium	148mg (3% DV)

The Origins and Cultural Journey of Asparagus and Ham Quiche Bites

The quiche, a savory custard tart, has roots in the medieval kitchens of the Lorraine region in northeastern France. Originally made with eggs and cream in an open pastry shell, quiche evolved over centuries to include a variety of fillings. The addition of asparagus and ham is a more modern adaptation, reflecting both seasonal ingredients and the European penchant for balancing delicate flavors with hearty, protein-rich components. These bite-sized quiches, as seen in the recipe above, represent a contemporary twist on a classic French dish, designed for convenience and portion control.

Regional Variations and Adaptations

While traditional quiche Lorraine is made with bacon or lardons, regional variations across France and Europe incorporate locally available vegetables and cheeses. In Alsace and Lorraine, quiches often feature smoked meats, while in Provence, fresh spring vegetables such as asparagus, zucchini, or leeks are preferred. The combination of ham and Gruyre cheese, as in these quiche bites, is particularly popular in French-speaking regions of Switzerland and eastern France, where Gruyre originates and adds a subtle nutty flavor that complements the mild asparagus.

What Sets These Quiche Bites Apart

Unlike traditional quiches that are typically large, single pies, asparagus and ham quiche bites are individual portions baked in mini muffin tins. This approach not only provides convenient serving sizes for parties or brunches but also allows for a higher crust-to-filling ratio when made crustless, resulting in a lighter, more tender texture. Additionally, the use of Gruyre cheese instead of more common cheddar or Swiss cheese enhances the richness and complexity of each bite.

Serving Contexts

These quiche bites are versatile and can be served in a variety of settings. They are ideal for brunch buffets, appetizer platters at cocktail parties, or as a light breakfast or snack. Their ability to be enjoyed warm, at room temperature, or even chilled makes them particularly appealing for catered events and potlucks, where portability and ease of serving are crucial.

Interesting Facts

• The word "quiche" comes from the German word "kuchen," meaning cake, reflecting the dishs medieval origins in regions influenced by both French and German culinary traditions.
• Asparagus was once considered a luxury vegetable in Europe, prized for its delicate flavor and often featured in high-end French cuisine.
• Miniature quiches like these became popular in the 20th century as hors d'oeuvres, offering bite-sized elegance for social gatherings.
• The combination of ham, asparagus, and Gruyre cheese is celebrated for its balance of savory, vegetal, and creamy flavors, making it a timeless flavor trio in French-inspired cuisine.
• Baking quiches in mini muffin tins accelerates cooking time and creates a uniform, golden-brown surface that is both visually appealing and convenient for portion control.

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