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Potato quiche minis

Potato Quiche Minis | Something New For Dinner

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These tasty little nuggets of flavor and protein were inspired by little mini quiches served at Alta Coffee in Newport Beach. I add a little Spanish paprika for a little smokiness. Bet you can’t each just one!

Ingredients

Scale
  • 1/2 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
  • 1/2 pound grated swiss cheese
  • 2 cups cream
  • 1 t salt
  • 1 t spanish smoked paprika (Pimenton de la Vera)
  • 1/2 t red pepper flakes
  • Fresh cracked pepper to taste

Instructions

  1. 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 1/4″ cubes.
  2. Melt butter in a skillet, and saute onions until they just begin to brown, about 10 minutes. Set aside.
  3. In a large bowl combine diced potatoes, sauteed onions, eggs, cheese, cream, paprika, salt, red pepper flakes and pepper.
  4. Pour into buttered mini-muffin tins, or popover pans, filling until 3/4’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.

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