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Preheat oven to 350 degrees.
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Whisk together eggs, milk, thyme, nutmeg, salt and pepper in a large bowl.
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Heat olive oil in a large sauté pan. Add asparagus, red bell pepper, and half the chopped scallions. Sauté until asparagus is just tender, but still bright green; let cool.
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Spray nonstick 12 cup muffin tin with cooking spray.
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Divide vegetable mixture, ham and cheese among 12 cup muffin tin. Carefully pour egg mixture on top.
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Bake 20 minutes, until quiches are firm and tops are lightly browned.