Go Green Spring Quiche with Truffled Cheese

Preheat oven to 350 degrees.
In a small bowl, mix together the crushed buttery crackers* with the butter. Press in to 12, 3″ muffin cups- use silicone type for ease.
Bake for 10 minutes until golden, firm and crisp. Set aside.

Sauté the kale in 1 t. oil with the chopped garlic for 2 minutes over medium-high heat.
Add to the carafe of a blender. Add milk, cream (this will cool it down a little) eggs and sea salt and blend
immediately for 30 seconds on high power until bright green.

Slice the asparagus stalks thinly – cut the tips about 2 ” long – and cut them in half, lengthwise to make 12 pieces (one for each individual quiche.)
Heat a 12′ skillet with 1 t. oil. Over moderate heat, sauté the asparagus tips, stalks and sliced green onions for 2 minutes.
Add the shelled peas and stir for just one minute. Remove from the heat. Add the fava beans to the pan.

To assemble: Pour the green custard into each cup about 3/4 full, until all used.
Set aside a little of each vegetable for topping and a pretty presentation.
Add the assorted vegetables evenly into the cups. Top with 1 T. cheese in each, don’t worry – it will sink a little.

Bake in the oven for 10 – 12 minutes, or until the tops are just getting firm.
Gently remove from the oven. Add a asparagus spear in the center of each, the rest of the reserved veggies, and
sprinkle the rest of the cheese evenly on top of each quiche.

Bake until puffed and cooked through, about 15 minutes longer.
Brush with truffle oil while warm, if desired.
Cool slightly, they will easily lift out of their cups!

Refrigerate in an airtight container when cooled if not using right away.
These quiches freeze well.
Enjoy!