Mini Leek and Asparagus Quiches

So my brother calls me up the other day and says "Hey, I'm making mini quiches, want to come take pictures?" To which I responded "Of course!"

I mean not only is cooking with my brother a good time in general, but I would be able to use both hands to hold the camera and I wouldn't even have to do the dishes (I'd get to eat some too, of course). How could I not? Heh. So I head over to his house and he has everything all set to go. He was making them lightish, so we have a couple eggs, but also some egg substitute, half and half, a little milk, Gruyere and Parmesan. First he prepped and roasted the leeks and asparagus. These leeks were extra sandy and wound up coming apart when he washed them, but it worked out fine in the end. Then it was just grating the cheese, whipping up the egg mixture and prepping the phyllo. He made little cups of the dough in muffin tins, filled them with the veggies and cheese and then the egg mixture. Then he cooked them up. A little spillage, but that's no big deal. There was a minor issue getting them out of the tin (and into, but that's phyllo for you), but nothing a little perseverance couldn't fix. Again, no big deal. But the bottom line, how did they taste? They were fantastic, you couldn't tell they weren't full fat. Plus they reheat well, which makes them perfect for a quick breakfast or snack.

And because I think so highly of you all I'll even ask my brother for the recipe that I forgot to write down while I was there. Heh.