This mini quiche recipe swaps the crust for crispy potato slices.
Carson Downing
A bouquet of tulips doesnt have to be the only floral attraction on your table.
Thinly sliced potatoes line muffin cups to create the crust and petals of these flowerlike egg bites.
Credit:Carson Downing
Once baked, their crispy edges eat like potato chips.
Put a spin on the classicmini quiche recipethat’s often served at parties, brunch, and baby showers.
This twist calls for a crunchy potato crust made with Yukon gold potatoes.
We’ve kept the filling pretty traditional with diced ham, eggs, and shredded Gruyere cheese.
We choose Gruyere for its nutty flavor and creamy texture when melted but you could also use Swiss.
A sprinkle of fresh chives is the perfect fresh finish.
We recommend using a mandoline to slice the potatoes for this recipe.
It helps create perfectly thin slices and is ideal for even cooking.
Whenusing a mandoline, it’s important to keep a few safety tips in mind.
If the mandoline doesn’t have a guard, try using a kitchen glove.
This crustless mini quiche recipe makes 12 bites and can easily be scaled for large events.
These are best served warm from the oven.
Ingredients
1lb.Yukon gold potatoes
4eggs
3/4cuphalf and halfor milk
1cupshreddedGruyere or Swiss cheese (4oz.)
1cupfinelychopped ham
1/4cupchopped freshchives
Directions
Preheat the oven to 450F.
Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray.
Using a mandoline, slice the peeled potatoes very thin (1/16 inch thick).
Place the potatoes in a medium microwave-safe bowl.
Microwave until the slices are slightly softened, 1 minute.
Toss the potato slices with 2 Tbsp.
of vegetable oil, 1/4 tsp.
salt, and 1/4 tsp.
black pepper.Place one slice on the bottom of each muffin cup.
Bake for 15 minutes.
Remove from the oven.
Reduce the oven temperature to 325F.
In a large bowl, whisk together eggs, half-and-half, and 1/4 tsp.
Stir in shredded cheese, diced ham, and chopped chives.
Spoon the filling mixture evenly into the potato-crusted muffin cups.
Bake until puffed and completely set, about 17 to 20 minutes.
Cool in the muffin cups for 10 minutes.
Loosen the quiches and remove them to a platter.
If you like, garnish with additional chopped chives.
2,000 calories a day is used for general nutrition advice.
