These tasty miniature quiches are perfect for breakfast in bed. Quiches retain heat so cool them for 5 minutes before serving. These also freeze well and can be reheated in the microwave just before serving.

    12 slices old-fashioned white bread
    6 tablespoons butter, melted

    1 (14.5 to 15-ounce) can asparagus, drained and 
       cut into smaller pieces
    1 cup shredded medium Cheddar cheese
    ½ cup fat-free milk
    4 large eggs
    ¼ teaspoon salt
    ¼ teaspoon ground nutmeg
    ¼ teaspoon ground black pepper

1. Preheat the oven to 350˚. Set out a 12-cup muffin tin.

2. Stack 4 slices of bread at a time and use a sharp knife to 
    trim the crusts. Repeat with remaining slices. Using a pastry brush,    
     butter one side of the trimmed slices. As you butter the slices gently   
     press the bread, buttered side down, into the muffin cups.

3. Once all the slices are in the muffin tin, brush again with butter. 
    Top each bread cup with asparagus and then sprinkle with cheese.

4. In a medium bowl, whisk the milk, eggs, salt, nutmeg and pepper 
    until smooth. Pour or ladle the egg mixture into the bread cups.

5. Bake for 25–35 minutes or until the egg mixture is completely set.

    Makes 12 little quiches