Potato quiche minis
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!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20 servings 1x
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
- 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.
- 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 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.