Directions
- PREHEAT oven to 450°F. Coat mini muffin tins with cooking spray.
- WHISK together in medium bowl ½ cup of milk with cornstarch until no lumps remain. Add eggs and whisk until combined.
- SQUEEZE pulp from roasted garlic, discarding skins, and add to egg mixture. Gradually whisk in remaining ¾ cup milk, yogurt, salt and pepper.
- PUTÂ some of grated cheese into bottom of each muffin cup; add asparagus and pinch of rosemary to each. Pour in about 1 tablespoon of egg mixture and top with curl of Parmesan.
- BAKEÂ quiches for 15 to 18 minutes or until puffed and golden. Remove from oven and let cool in pan for 10 minutes.
- RUNÂ knife around outside of each quiche to loosen; serve warm.