These mini quiches, cradled in a latke-inspired crust, are perfect little appetizers for brunch or dinner. Not only are they easy to make, but they can be made in advance and enjoyed either cold or slightly warmed. The silky egg filling is almost overflowing with herbs and vegetables, making them fantastic breakfasts on-the-go during the week as well!
- Muffin tin
- Clean tea towel or paper towel
- Large frying pan
- 2 cups Little Potatoes, grated
- 1 large egg white
- 1/2 tsp salt
- 1 Tbsp butter
- 1 small yellow onion
- 1 clove garlic, chopped finely
- 4 large eggs
- 1/4 cup 35% cream
- 1/4 cup chives, chopped
- 3 Tbsp olive tapenade (store-bought or homemade)
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp capers
- 1/4 cup Parmesan cheese
- (To taste) salt and pepper
Preheat oven to 400 °F. Brush muffin tin with oil.
Put the grated potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and stir in egg white and 1/4 tsp salt until combined. Spoon the potato mixture into the prepared muffin tin and press evenly onto bottom and sides of each cup. Bake in centre of oven until golden, about 30 minutes.
In a medium-size bowl, whisk together the eggs, cream, chives, olive tapenade, parsley, capers and Parmesan cheese. Season with fresh pepper and salt, then stir in the onion mixture until combined. Distribute the filling into warm potato cups.
Bake until quiches are set, about 20 minutes. Allow to cool for at least 10 minutes before removing them from the muffin tin. Best enjoyed warm or cold.