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
19 comments:
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!!!
Wonderful idea. I'll try it soon. Thanks, as usual, for the recipe and the video.
would asiago cheese work?
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".
You are really helping to make my family very happy! Thanks for sharing your wit and skills!
LoveYourFood, same temp, but you'll have to check time. Maybe 5 minutes longer, but just guessing.
Yes, I learn so much doing this blog, like what a "Merkin" really is! ;)
I'm salivating.
Wow thanks for making my stomach growl! These look incredible, thanks for sharing!
Sincerely,
Happy Valley Chow
Chef John,
Have you found anything that cayenne does not go well in? :)
Frank
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...
Excellent recipe. What is the @FSWS and @FTW specs posted in the videO?
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?
These look delicious; I can't wait to try them, Chef.
No, cheese does not explode.
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.
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.
hi chef,
i need to make these quiches 8 hours before serving. do i need to reheat in microwave before its time to serve?
Sure, or in the oven.
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