Asparagus Mini Quiches

Crust:
1 1/4 cup flour
6 Tbsp. cold butter
1/2 cup shredded cheddar cheese
2-3 Tbsp. water


With a pastry blender, cut the butter into the flour until crumbly. Add cheese and water. Mix with fork until soft dough forms and is able to be rolled out onto a floured surface. After dough is rolled out to 1/4 inch thick, cut large circles out of the dough that will fit into your greased tins. (I used a 4 inch diameter cutter for my 3 inch diameter tins.) Pat dough into greased tins. (Mine made 12 quiches.) Bake at 375* for 10-12 minutes.

Filling:
1/4 pound asparagus, blanched (boiled for a minute or so) and cut into pieces 1/2 inch in size (I used asparagus that had been blanched and then frozen.)
About 2 tsp. chopped dried onions

3 eggs
1 Tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup parmesan cheese, freshly shredded
1/4 cup shredded cheddar cheese

Place asparagus pieces into the bottom of the cooked crusts. Put a pinch of dried onion into each crust. Beat the eggs, milk, salt and pepper together in a bowl. Pour about a tablespoon or more of the egg mixture into each crust. Put a heaping teaspoon of each of the cheeses into each crust. Bake at 375* for 16 minutes, or until an inserted knife comes out clean when inserted into the center of a quiche. Makes 12 quiches if using 2 inch diameter tins.  May be modified for larger or smaller quiche tins. Enjoy!!