Mini Asparagus Quiche

1 bunch asparagus	1 large egg yolk
salt and pepper	pinch of grated nutmeg
1/2 C milk	1 pastry shell
1/2 C heavy cream	3 ounces smoked Gouda cheese (shredded)
2 large eggs	optional: 2 ounces cooked ham

Bring medium pot of water to boil. Cut 3 inches from tip-end of asparagus (reserve remaining stalks for other use). Cut tips in half (1 to 1 1/2 inches). Add salt to boiling water. Add asparagus and cook about 2 minutes. Drain well and run under cold water to stop cooking process

Role out pastry shell to 1/8 inch thick. Cut into rounds, approximately 3 inches in diameter. Fit rounds into a 24 cup muffin tin.

In medium bowl, whisk together milk, cream, eggs, yolk and nutmeg. Season with salt and pepper.

Evenly spread dough-lined muffin cups with half of Gouda. If desired, evenly spread ham on top of Gouda. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining Gouda.

Bake at 375 degrees for 30 minutes, until golden brown on top.

Note: To make one large quiche, assemble in pie plate and bake at 400 degrees for one hour. Or, could use mini-muffin tin. Reduce baking time to 20-25 minutes.