Step 1

Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3-cup-capacity muffin pan. Dust evenly with flour.

Step 2

Place eggs, cream, parmesan and chives in a bowl. Season with salt and pepper. Whisk to combine. Divide asparagus, peas and goat’s cheese among prepared pan holes. Pour over egg mixture. Spoon 1 teaspoon of dip into centre of each quiche. Bake for 15 to 20 minutes or until golden and set. Stand for 2 minutes. Carefully lift from pan and transfer to a plate.

Step 3

Serve quiches dolloped with remaining dip and topped with extra chives.