Asparagus & Feta Crustless Mini Quiche

These mouth watering quiches are so versatile - serve a few for a light meal, include them in a lunchbox or enjoy as a snack (5 mini quiche per serving).

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Step 1

Preheat your oven to 200C/fan 180C/gas 6.

Step 2

Cut off & reserve the asparagus tips, & thickly slice the remaining stalks. Add the sliced stalks to a small saucepan of boiling water over a high heat & cook for 4 minutes or until just tender. Drain in a colander & refresh under the cold tap.

Step 3

Whisk the eggs, quark, mustard & a little seasoning in a large bowl, then stir in the feta & the cooked asparagus stalks.

Step 4

Coat 10 holes in a non stick muffin tin with the olive oil & spoon the mixture into the holes. Lightly cover the asparagus tips with the oil, season lightly & scatter the tips over the quiches. Bake for 30-35 minutes or until set & patched with gold.

Step 5

Leave the quiches to cool (they will sink a little bit) before easing them out of the tin to serve.