These vegetable mini quiche look so fancy, but they come together so easy! You can make a double or triple batch and freeze them to pull out quickly on busy school mornings!
Preheat the oven to 375F.
Put the chopped asparagus, bacon, and leek in a small bowl and combine.
Divide the asparagus/bacon/leek mixture in a buttered, 6 muffin tin. It should fill up the muffin cups almost completely.
Beat the eggs, milk, oil, baking powder, salt, and pepper in a mixing bowl.
Pour the egg mixture over the asparagus/bacon/leeks in the muffin tin. I tried getting some of the asparagus “heads” up on top after I poured the egg – some of them came out on top and some ended up covered with egg after cooking, but they were all still really pretty.
Top with cheese.
Bake for 20-25 minutes.
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Recipe by Live Simply | https://livesimply.me/easy-mini-spring-vegetable-quiche/