Asparagus and Ham Quiche Bites

Preheat the oven to 400°F (200°C). Prepare two 24-cup mini muffin tins by greasing them generously with the melted butter. Set aside. (5 minutes)

Bring a large pot of salted water to a rolling boil. Add the asparagus and blanch for 1-2 minutes, until bright green and slightly tender-crisp. Immediately transfer to an ice bath to stop the cooking process. (5 minutes)

Drain the asparagus thoroughly and pat dry. Cut off the asparagus tips (about 1 inch) and set aside. Slice the remaining asparagus spears into 1/4-inch pieces until you have approximately 3/4 cup. Reserve any leftover asparagus for another culinary adventure. (5 minutes)

Evenly distribute the diced ham among the prepared muffin cups, placing about 4-5 pieces in each. Top with a rounded teaspoon of sliced asparagus, followed by a teaspoon of grated Gruyere cheese. (10 minutes)

In a medium bowl, whisk together the eggs, cream (or milk), salt, black pepper, and cayenne pepper until well combined and smooth. Ensure the egg whites are fully incorporated for a consistent texture. Transfer the mixture to a measuring cup or pitcher for easy pouring. (5 minutes)

Carefully pour the egg mixture into each muffin cup, filling almost to the top. Gently press 1-2 reserved asparagus tips into the top of each cup, then sprinkle with a small amount of the remaining Gruyere cheese. If desired, lightly dust the tops with a pinch of cayenne pepper for a subtle kick. (10 minutes)

Bake in the preheated oven for 16-18 minutes, or until the quiche bites are lightly golden brown and the egg is just set. A toothpick inserted into the center should come out mostly clean. (18 minutes)

Remove from the oven and let cool in the muffin tins for 10-15 minutes before removing. To release, gently run a thin knife around the edges of each quiche bite and carefully lift them out. Serve warm, at room temperature, or chilled. (15 minutes)