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!
Ingredients
- ½ 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
- ½ pound grated swiss cheese
- 2 cups cream
- 1 t salt
- 1 t spanish smoked paprika (Pimenton de la Vera)
- ½ t red pepper flakes
- Fresh cracked pepper to taste
Directions
- 1Heat 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 ¼" cubes.
- 2Melt butter in a skillet, and saute onions until they just begin to brown, about 10 minutes. Set aside.
- 3In a large bowl combine diced potatoes, sauteed onions, eggs, cheese, cream, paprika, salt, red pepper flakes and pepper.
- 4Pour into buttered mini-muffin tins, or popover pans, filling until ¾'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.
