Asparagus Tomato Quiche

Prepare in mini pie pans (or ramekins) for individual servings or for a convenient on-the-go snack.

If using frozen piecrust, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.

No water bath needed. The pie crust protects the custard filling from direct oven heat, so a water bath is not necessary.

For richer custard, substitute half-and-half for the milk.

This recipe is an excellent source of protein and choline, and a good source of folate.

How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle.

The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Cheese fillings: Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.