Asparagus and cress muffin-tin quiches
- 150g Grower’s Selection Asparagus, woody ends trimmed and cut into 3cm pieces
- 4 sheets ready-rolled filo pastry
- 50g unsalted butter, melted
- 1 punnet salad cress
- 2 spring onions, finely sliced
- 5 medium eggs
- 170g pot Asda Authentic Greek Yogurt
Preheat the oven to 180C/160C Fan/Gas 4.
Add the asparagus to a pan of boiling water and cook for 1 min until bright green. Drain and rinse under cold water.
Unroll the filo and brush each sheet with melted butter. Stack and cut into 12 squares, trimming off any excess. Divide the filo evenly between a 12-hole muffin tin, pressing the sheets firmly into place.
Trim the cress; reserve a little and divide the rest between the filo cases, along with the spring onions and asparagus.
In a bowl, beat the eggs, stir in the Greek yogurt and season with black pepper.
Pour the egg mixture evenly over the veg. Bake for 40-45 mins until the pastry is golden and the filling has set. Cool for 15 mins then garnish with the reserved cress to serve, or cool completely if packing.