Preheat the oven to 350 degrees
Dice the half zucchini into slim quarters
Snap the woody ends off the asparagus and chop the rest into roughly 1 cm pieces, slightly smaller is fine
Dice the green chilli, can use 2 if you want some heat
Saute the garlic and onion in a skillet with olive oil on medium heat with ¼ tsp salt
Add the asparagus, saute for 3-4 minutes
Now add the zucchini and green chilli and cook for another 3 minutes or until the zucchini is slightly softened
Put the mixture out in a plate to cool
If you want an extra crispy crust put your mini shells into the oven and bake for 6-7 minutes. Let them cool to room temp before filling.
Whisk the eggs and milk together and add the cooled veggies and cheese.
Fill each shell almost to the top, the filling will puff a little when it bakes and then deflate when it cools.
Bake for 20-25 minutes until the filling is set and the mini shells are golden brown at the edges.
Let cool before removing from the cases. To remove simply hold the foil rim and push up a little from the middle.
The Pastry: I love the idea of making pie dough, but find i gets too time consuming so I use mini tar shells from the freezer section.
Seasoning: In total I put ½ tsp of salt in mine, a quarter in the beginning and a ¼ during final mixing plus a fat pinch of pepper. I recommend doing a mini test of your quiche filling before adding the second round of salt by simply cooking a little in a frying pan and tasting it.