Crustless Mini Quiches

2 t olive oil
1/2 C vertically sliced onion
1 garlic clove, minced
5 C asparagus, chopped
1 1/4 C low-fat milk
1 C Swiss cheese, shredded
1/8 t ground nutmeg

2 T fresh parsley, chopped
2 t Dijon mustard

1/2 t salt
1/4 t freshly ground black pepper
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1 T fresh Parmesan cheese, grated

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté  until tender - about 1 - 2 minutes. Add asparagus; sauté 1 minute. Divide mixture into a muffin pan coated with cooking spray. Combine next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve warm or chilled.