Ham & Asparagus Mini-Quiches

Directions

Preheat oven to 350°F.

Coat a 12-count muffin pan with cooking spray, and set aside.
In a stand mixer fitted with a paddle attachment, combine the flour and butter until the butter breaks down into small pieces. (Alternately, use a pastry cutter or two forks.)
When the butter is completely combined, add one tablespoon water at a time while the mixer runs (or while stirring with a fork) until a smooth dough forms.
Lightly press the dough into each cup of the muffin pan and up the sides.
In a medium bowl, whisk the eggs and ricotta until smooth. Set aside.
Add the chopped ham, asparagus and cheese to the muffin tins, and pour egg mixture over until 3/4 full.
Bake for 20 minutes. Serve immediately.