A bouquet of tulips doesn’t 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. Once baked, their crispy edges eat like potato chips.
Put a spin on the classic mini quiche recipe that's often served at parties, brunch, and baby showers. This twist calls for a crunchy potato crust made with Yukon gold potatoes. We find that variety works best in this quiche recipe but you can also substitute Russet potatoes or even red 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 can 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. When using a mandoline, it's important to keep a few safety tips in mind. Ensure the tool is secured on a flat surface and always use the guard attachment that comes with the slicer. 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
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1 lb Yukon gold potatoes
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4 eggs
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3/4 cup half and half or milk
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1 cup shredded Gruyère or Swiss cheese (4 oz.)
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1 cup finely chopped ham
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1/4 cup chopped fresh chives
Directions
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Preheat the oven to 450°F. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray.
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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.
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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. Arrange the remaining slices around the edges of the muffin cups, overlapping as necessary (the sliced potatoes will extend above pan by 1 to 2 inches).
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Bake for 15 minutes. Remove from the oven. Reduce the oven temperature to 325°F.
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In a large bowl, whisk together eggs, half-and-half, and 1/4 tsp. black pepper. Stir in shredded cheese, diced ham, and chopped chives.
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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.
Nutrition Facts (per serving)
| 135 | Calories |
| 7g | Fat |
| 9g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 135.4 | |
| % Daily Value * | |
| Total Fat 7.3g | 9% |
| Saturated Fat 3.7g | 19% |
| Cholesterol 83mg | 28% |
| Sodium 183mg | 8% |
| Total Carbohydrate 9.4g | 3% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1.2g | |
| Protein 8.1g | 16% |
| Vitamin D 0.4mcg | 2% |
| Vitamin C 4.8mg | 5% |
| Calcium 123.8mg | 10% |
| Iron 0.9mg | 5% |
| Potassium 287.4mg | 6% |
| Fatty acids, total trans 0.2g | |
| Vitamin D 17.2IU | |
| Alanine 0.3g | |
| Arginine 0.4g | |
| Ash 1.5g | |
| Aspartic acid 0.8g | |
| Caffeine 0mg | |
| Carotene, alpha 0.1mcg | |
| Choline, total 68.1mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 567.2kJ | |
| Fluoride, F 0.6mcg | |
| Folate, total 21.7mcg | |
| Glutamic acid 1.3g | |
| Glycine 0.2g | |
| Histidine 0.2g | |
| Isoleucine 0.4g | |
| Leucine 0.7g | |
| Lysine 0.6g | |
| Methionine 0.2g | |
| Magnesium, Mg 20.3mg | |
| Manganese, Mn 0.2mg | |
| Niacin 0.9mg | |
| Phosphorus, P 148.9mg | |
| Pantothenic acid 0.6mg | |
| Phenylalanine 0.4g | |
| Phytosterols 0.6mg | |
| Proline 0.6g | |
| Retinol 69.3mcg | |
| Selenium, Se 11.1mcg | |
| Serine 0.4g | |
| Starch 6.5g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 0.3mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.3g | |
| Valine 0.5g | |
| Vitamin A, IU 295.6IU | |
| Vitamin A, RAE 72.7mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 3.3mcg | |
| Water 65.5g | |
| Zinc, Zn 1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
