crustless asparagus-and-rosemary mini-quiche

makes 48 mini-quiche; adapted from The Kitchn 

1/4 cup cornstarch
1 1/4 cup milk, divided
3 large eggs
1 head roasted garlic
6 ounces plain, low-fat Greek yogurt (about 3/4 cup) (such as Cabot)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 cup (4 ounces) grated extra-sharp white cheddar cheese (such as Cabot)
1 pound asparagus, trimmed, roasted and cut into 1-inch pieces
1 tablespoon chopped fresh rosemary
48 (2-inch) shavings or curls of Parmesan cheese

Heat oven to 450 degrees.

Whisk cornstarch and 1/2 cup milk until smooth. Add eggs and whisk until smooth. Squeeze pulp from roasted garlic and add to egg mixture (discard garlic skins). Gradually whisk in remaining milk, yogurt, salt and pepper. 

Coat mini muffin tins with cooking spray. Put a pinch of grated cheese into bottom of each muffin cup; layer with a teaspoon of asparagus and a pinch of rosemary. Pour 1 tablespoon of egg mixture into each muffin cup; top with Parmesan curl. 

Bake at 450 degrees until puffed and golden brown (about 15-18 minutes.) Remove from oven and let cool in pan 10 minutes. 

Carefully run a knife around rim of each muffin cup to loosen; serve warm.

Note: As an ideal addition to a party menu, these Mini-Quiche offer a variety of make ahead options. Garlic and asparagus can be roasted in advance and held for up to two days or frozen. The egg mixture can also be prepped the night before. On the morning of the party, simply assemble the quiche in bake. Or...bake the entire recipe in advance, let quiche cool completely after removing from the oven, then freeze in single layers in covered containers. Reheat on a baking sheet in a 400 degree oven for about 5-10 minutes.