Asparagus, peas and goat cheese crustless mini quiches
Ingredients
- 2 tbsp (30 ml) olive oil
- 400 g Arctic Gardens asparagus cut
- 1 c (250 ml) Arctic gardens 3/8" diced onions
- 2/3 c (160 ml) Arctic Gardens Peas Petite
- 16 large eggs
- 2 c (500 ml) milk
- 2/3 cup (160 ml) fresh basil or any fresh herb, chopped, to taste
- 1 c (250 ml) fresh goat cheese, crumbled
- Salt and pepper to taste
Preparation
- Sauté the asparagus tips and onions in the oil over high heat for 2 minutes. Add the peas and continue cooking for 2 to 4 minutes, or until the vegetables are tender. Season with salt and pepper, and set aside.
- In a bowl, beat the eggs. Add the milk and basil. Season with salt and pepper and mix well.
- Lightly grease a muffin tin with oil or butter. Divide the veggie mixture and goat cheese equally in the muffin cups. Then add the egg mixture.
- Bake for 10 to 15 minutes at 375°C, or until the mini-quiches are cooked and golden brown.
Suggestions:
- Replace the goat cheese with another cheese, such as sharp cheddar, feta, Gruyere, etc.
- In addition to the basil, you can add freshly chopped chives.
