Crustless Mini Quiches

2 t olive oil
1/2 C onion, sliced
1 garlic clove, minced
2 C asparagus, chopped

6 eggs, lightly beaten
1 1/4 C fat free milk
4 ounces Swiss cheese, shredded
2 T fresh parsley, chopped
2 t Dijon mustard
1/2 t salt
1/4 t black pepper, freshly ground

1 T Parmesan cheese, grated

Sauté onion, garlic and asparagus in olive oil until just tender ( 1-2 minutes). Mix remaining ingredients, except parmesan cheese, in a large bowl.  Add vegetables and stir.  Spoon into a cupcake pan that has been sprayed with cooking spray.  Dust with parmesan cheese.  Bake in a preheated 375 oven for 30-35 minutes, until firm.