Potato and Chorizo Mini Quiches

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Chef John
Recipe by  Chef John

“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.”

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Ingredients

Adjust Servings

Original recipe yields 24 mini quiches

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.
  2. Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
  3. Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain.
  4. Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.
  5. Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese.
  6. Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

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Reviews (8)

Rate This Recipe
Baking Nana
22

Baking Nana

These are amazing little tasty bites. and so easy to put together. Just the right size for an appy, brunch or cocktail party. I did use the Manchego cheese, which is a little pricey but well worth it. I am sure another semi-dry cheese would work just as well though.

Yvonne
8

Yvonne

I bought Mexican Chorizo and it did not look like the chorizo in the video -- it was soft and in a plastic casing that had to be removed. Therefore, I cooked it in a pan with the potatoes and didn't need to use any olive oil. I also didn't have the tiny muffin tins so I used regular sized ones. And, I didn't have the right cheese -- I only had farmer's cheese oacked in brine. Since the cheese was in brine, I didn't use any salt and since the chorizo was really hot, I didn't add any cayenne pepper. It turned out fabulously and I increased the cooking time to 20 minutes to allow for the larger muffin tins. For garnish, I mixed avocado, tomatoes, garlic, lemon juice, green onion and salt together and served it with sour cream as well. AMAZING!

Shi
0

Shi

I made this one. I did add to it which was diced onion and green onion to the chorizo. They were beautiful. One of the easiest things to make.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 3.8 g
  • 1%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 154 mg
  • 51%
  • Sodium
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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