Potato quiche minis
Bite-sized nuggets of goodness
I love these little quiches. They are perfect little pick-me ups that you can literally pick up and eat with your fingers. Like meatballs, these little quiches are almost the perfect food. This recipe was inspired by the potato quiche minis that are served at Alta Coffee Warehouse and Restaurant in Newport Beach.
Serve them to a crowd for brunch and avoid the mess of slicing a larger quiche. Serve them for breakfast or throw a couple in your lunch bag. Serve a couple for dinner along with a salad. Or serve them as appetizers and a nice cocktail. These minis are good just about any time.
These are crustless quiches and they contain no flour and no gluten.
Don't be afraid of a little cream
Don't let the cream in this recipe scare you off. Check out my post on fat to learn where the latest science is going.
Spanish paprika or Pimenton de la Vera
These quiches get a smoky layer of flavor from Spanish paprika, which is an entirely different animal than standard grocery store paprika. Do not substitute regular paprika, it is better to go without. To learn more about Pimenton de la Vera click here, and to purchase some online click here. Pimenton de la Vera comes in two heats: sweet (dulce) and hot (picante.) If you like a little extra heat, season with picante Pimenton de la Vera instead of the dulce.
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If you like these quiche minis try my Or make up your own variation. The basic recipe uses 1 cup onions, 5 eggs, 6-8 ounces of cheese, 2 cups cream, 1 t salt. Use whatever cheese you have in the fridge and add about 1 - 1 1/2 cups of sauteed vegetables of your choice. Think mushrooms, broccoli, cauliflower, artichoke hearts, kale. You can't go wrong.
- ½ pound yukon gold potatoes, or other waxy potatoes
- 1 T butter, plus more to butter pans
- 1 medium onion, chopped
- 5 large eggs, lightly whisked
- ½ pound grated swiss cheese
- 2 cups cream
- 1 t salt
- 1 t spanish smoked paprika (Pimenton de la Vera)
- ½ t red pepper flakes
- Fresh cracked pepper to taste
- Heat the oven to 425 degrees. Put the potatoes in a pot of water and bring to a boil. Reduce heat to low and cook until fork-tender, about 15 to 20 minutes. Remove from water and let cool. Slip off the jackets and dice into ¼" cubes.
- Melt butter in a skillet, and saute onions until they just begin to brown, about 10 minutes. Set aside.
- In a large bowl combine diced potatoes, sauteed onions, eggs, cheese, cream, paprika, salt, red pepper flakes and pepper.
- Pour into buttered mini-muffin tins, or popover pans, filling until ¾'s full. Bake for 20 minutes, until tops are brown and a toothpick inserted in the middle comes out clean. Let cool completely. Run a knife around the edge of the each muffin to help it release from the pan.
THIS SERVES WELL WITH