Asparagus and ham quiche bites

Cut the asparagus spears in half and keep the tender top halves.

Blanch in boiling well-salted water just until it returns to the boil, about a minute.

Lift out with a strainer into a bowl of cold tap water to shock; drain very well.

Cut off the tips and keep them; slice the rest into small, not too small, pieces.

Cut a thick slice of ham into strips 1/8 to 1/4 inch wide, then across into small rectangles.

Set mini muffin tins on a sheet pan, which slows heat into the bottoms, and brush each cup generously with melted butter.

Whisk seven large eggs very thoroughly with salt, black pepper, a few shakes of cayenne and a little cream; transfer to a pourable measuring cup.

Fill each cup with four or five pieces of ham, asparagus and a generous pinch of Gruyere.

Re-mix the egg with a fork so the pepper does not settle, and fill the cups to about 97 percent.

Top each with two asparagus tips, another pinch of cheese and a little cayenne.

Bake in the center of a 400 degree oven 18 to 20 minutes, until golden brown and puffed.

Cool in the pan at least 10 or 15 minutes; they sink as they cool. Pop out with a knife.