Friday, February 1, 2013

Potato & Chorizo Mini Quiches – One Last Super Bite for Your Super Bowl

To all of you that have been requesting mini-cupcake videos: this mini quiche recipe may be as close as I get. I’m sorry, but it’s hard for me to get excited about buttercream when I have chorizo, potato and manchego in the house. Okay, one’s a sweet treat and other is a savory snack, so it’s not a fair comparison, but on the bright side, this intro paragraph is done.

This little baked bite is very loosely based on the Spanish Tortilla, and not only is it dead simple to make, but the versatility of the technique allows this to be adapted to any occasion. From ruckus Super Bowl celebration to black tie Oscar party, these mini quiches will always be a crowd-pleaser.

I’d almost be insulted if you didn’t make changes to the ingredients to tailor this to your tastes, but I do recommend that little dab of aioli on the top. I spiked a classic, garlicky aioli with some smoked paprika and chive, and it really made these treats even more special.  I hope you give them a try soon. Enjoy!


Ingredients for 24 Mini Quiche:
4 oz Spanish chorizo sausage, small dice
2 tsp olive oil
1 russet potato, small dice
salt and pepper to taste
vegetable spray, as needed
8 large eggs, beaten with pinch of cayenne and 1/2 tsp salt
(Note: there are 10 eggs shown in the video, but it made too much, so I cut down to 8)
about 2/3 cup grated manchego or cheddar cheese

28 comments:

LoveYourFood said...

Hi Chef John,
Could you please tell me how much time and temperature do I need if I want to bake them in a regular cupcake tin?

Thank you!!!

Damiano Zerneri said...

Wonderful idea. I'll try it soon. Thanks, as usual, for the recipe and the video.

Rita said...

would asiago cheese work?

Roberto said...

A merkin joke? I haven't laughed so hard since I was in Madrid and ordered an omelet with a side order of tortillas. Yeah, the waiter gave me "that look".

Doc Simonson said...

You are really helping to make my family very happy! Thanks for sharing your wit and skills!

Chef John said...

LoveYourFood, same temp, but you'll have to check time. Maybe 5 minutes longer, but just guessing.

Chef John said...

Yes, I learn so much doing this blog, like what a "Merkin" really is! ;)

Unknown said...

I'm salivating.

Unknown said...

Wow thanks for making my stomach growl! These look incredible, thanks for sharing!

Sincerely,
Happy Valley Chow

Condo History said...

Chef John,

Have you found anything that cayenne does not go well in? :)

Frank

OrangeMew said...

Ooo, I love the idea of serving this for a get-together so that it is flavorful and easy to whip together and bite sized so very finger friendly! I prefer savory to sweets too, so your call sounds right to me...

renegade said...

Excellent recipe. What is the @FSWS and @FTW specs posted in the videO?

Clarmindcontrol said...

I didn't have any white cheddar, so I used grated parmesan to top it with... Could that be the cause of my quiches exploding midway through the baking, turning my muffin tin into one big egg coated mess?

Libby said...

These look delicious; I can't wait to try them, Chef.

Chef John said...

No, cheese does not explode.

Alex in Shanghai said...

These were awesome! I didn't have manchego cheese, but substituted a blend of gouda, edam, and moz which turned out fantastic; thank you! To whomever made the comment about exploding: mine were bubbling up from the inside, too. I found that lowering the heat a little on the second batch made a big difference.

Unknown said...

hi chef, how long can you keep these quiche cooked before serving? I need to make them 6 hours before bringing it to a gathering.

Unknown said...

hi chef,
i need to make these quiches 8 hours before serving. do i need to reheat in microwave before its time to serve?

Chef John said...

Sure, or in the oven.

cissy said...

Hi chef john...tried this mini quiches for a party and they were awesome! This is a fan of urs from India..I must say I ensure that every week my husband gets the privilege to taste ur recipes :-)
Many thanks enjoy:-D

Unknown said...

Hi Chef...are these okay served at room temperature? Thanks!

YL said...

This recipe is so versatile!! I made mushroom quiches with them! :P

Anonymous said...
This comment has been removed by the author.
Anonymous said...

Hi Chef John,
I tried it today and it was really good. However, the shape was not nice...... I don't know how to fix that! May I have a few ideas chef?
Thanks for sharing great recipe.

Mannaggia said...

These little beauties made a big hit at Christmas Eve gourmet pot luck. Used Columbus brand chorizo. Ate two left over 3 days later, in some ways, even better.. Also did the Chef John deviled eggs. Never a miss with your recipes. Thanks!

Unknown said...

Thanks again for a wonderful recipe Chef John! Followed the recipe (always do when making something for thee first time) and they came out great! Mine don't look as pretty as yours, but they took exactly 17 minutes are super tasty.

I needed some macho food to take with me to a UFC fight night so I decided on mini quiches and cupcakes ;)

Unknown said...

Made these puppies today and hot damn, they were a hit! This was for a group of guys playing a really intense Star Wars D&D style game, and they were loved by even the most engrossed of nerds. I overfilled my egg mixture and it overran the sides, but the excess was easily cut off and no one was the wiser.

I made your garlic aioli, and I messed up by using two cloves of garlic instead of one. Historically, I go ahead and add in one extra clove to every recipe I make, but as you rightly mention in that post, one clove goes a lot farther than you'd think in this instance.

Either way, a success. Your recipes are the ONLY ones I will attempt the first time even for company. They always go well. The force is with you!

jagersvrouw said...

Great recipe! It works best in silicone moulds. I use the regular size for larger quiches as starters to a meal ( double quantities) and the mini size for appetizers. It is so easy that I have bougt a twelve hole mini mould that fits into the camping oven.so we can enjoy it on our holidays with friends in France.

As for the cheese, I use grated parmesan from a packet. The quiches only explode if you beat the mixture too vigorously. Not shaken but stirred, to quote OO7