Lightly grease 2 regular muffin tins with cooking spray.
In a large bowl, whisk together eggs, milk, cheese, salt and pepper.
Set aside the tip pieces of the asparagus.
Stir in the ham, mushrooms and asparagus.
Using a ¼ cup measuring cup, pour egg mixture into each tin.
Place one asparagus tip on top of each quiche.
Bake for 25-30 minutes.
Once removed from the oven, immediately take a knife and run it around each edge of the mini quiche.
Allow to cool 10 minutes in the tins before serving.
Notes
Makes 16-18 mini quiche
*For leftovers, place completely cooled mini quiches in an airtight container and chill. To reheat, place 2 mini quiche on a microwave safe plate and heat for 1 minute on high.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/mini-ham-and-vegetable-quiche/