My friend Bud, our very special spud, is going to help me introduce my recipe for today. While some people discover zucchini shaped like Elvis, or peppers shaped like Oscar the Grouch, we found Bud in Dad’s garden.
Bud’s become a regular member of our family. He keeps me company when I work in the kitchen, and he gets along great with our other kids, Ella and Gracie.
Ella loves giving him kisses.
But I think bud was a little leery when I started to develop this next dish.
Asiago Quiche Cups with Tomato Jam make a great appetizer or side dish for any meal. I started with thinly sliced potatoes formed into cups. Then I loaded the cups with a luscious cheesy quiche filling, topped with tangy tomato jam.
The mandoline slicer is a great kitchen gadget to get the potatoes sliced paper thin. Just be careful with it though, by always using the safety holder to keep your hands away from the blade. I made it through the whole slicing process with nary a nick, only to cut myself when I was washing the darn thing!
But these little cups are worth all the peril. Bud says they are so good, you might not be able to eat just one!
- 1 teaspoon olive oil
- ¼ cup chopped onion
- 1 large tomato, peeled and chopped
- ½ teaspoon mustard seed
- ½ teaspoon dried thyme
- ½ teaspoon cinnamon
- ½ tablespoon molasses
- 1 tablespoon red wine vinegar
- a pinch of chili pepper flakes
- a pinch of salt
- 1 large potato, peeled
- 2 teaspoons olive oil
- ½ teaspoon salt, divided
- ⅔ cup heavy cream
- 2 eggs
- 4 ounces reduced fat cream cheese, softened
- ¾ cup grated asiago cheese
- 1 teaspoon finely chopped fresh rosemary
- ¼ teaspoon freshly ground pepper
- sour cream for garnish
- For the jam, heat a small saucepan to medium high heat. Add 1 teaspoon olive oil. When the oil begins to shimmer, add the onions and cook for a few minutes until tender. Stir in the tomato, mustard seed, thyme, cinnamon, molasses, vinegar, chili pepper flakes and pinch of salt. Turn the heat down to low and simmer until the mixture reduces and becomes thick, about 40-50 minutes.
- Preheat your oven to 375 degrees F. While the jam simmers, start making the cups by slicing the potato thinly on a mandolin. Toss the slices with 2 teaspoons olive oil and ¼ teaspoon salt. Spray cooking spray onto 8 cups of a 12-cup muffin pan. Divide the potato slices evenly into each of the 8 cups, arranging them to form the outline of the cup. Place in a 375 oven for 15 minutes.
- In the meantime, place cream, eggs, cream cheese, asiago cheese, rosemary, ¼ teaspoon salt and pepper in a medium bowl and whisk thoroughly. When the potato cups have cooked for 15 minutes, remove them from the oven and ladle the egg/cheese mixture evenly into each of the 8 cups. This also makes a good time to rearrange the potato slices in the cups, since they are more pliable. Return to the oven and cook for an additional 20-25 minutes, or until golden and puffy.
- Remove cups from the oven and garnish with Tomato Jam and sour cream. Serve immediately.
Watch video here:
Can’t see video? Watch it here: Asiago Quiche Cups
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Those look delish! Thanks for sharing at the Keep Calm and Link Up party! Hope to see you back next week!
I love quiche and individual anything. I need to try these.
Partying from Simple Living and Eating.
We may have met by chance…but we become friends by choice.
http://simpleesue.com/try-one-new-recipe-a-week-vadalia-onion-custard-bread
I see the concern Bud has… looks like a great meal love your use of Asiago cheese. Thanks for sharing this on foodie friday.
What a great looking recipe! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
I love mini quiches! What a combination of flavors! And Bud is too funny, lol. Thanks for sharing at Sweet Saturday 🙂
Yum! What a terrific looking recipe. I know it is delicious. Come and visit us this week. We are giving away a $75 swank bag from Pick Your Plum.
Yum! These sound wonderful. I love trying out new breakfast dishes. Pinning 🙂
I love, love asiago cheese! These look delicious.
It’s time for Merry Merry Munchies 2012. I’d love for you to come link up and check out the giveaways. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-1-sugared-nuts.html
Thanks
These look perfect for entertaining! Just pinned it- thanks. Btw, found you through Lil’ Luna’s link up.
Oh, this looks delicious! Such a great combination. I love the little spud, too! 🙂
Thank you so much for sharing at A Bouquet of Talent this week. I am so thrilled to have you.
XOXO
Hi Sherry,
Found you through Full Plate Thursday. I love that you used thinly sliced potatoes to form the crusts for your mini-quiche!
Pinned, shared on Facebook and adding to my MMM Must-Make-Monday series 🙂
Laureen
Thanks so much, Laureen. Let me know how it turns out!
Thanks for linking up! Hope to see some of your great ideas again this week on ‘Or so she says …’ http://www.oneshetwoshe.com
Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
Miz Helen
Another week, another delicious dish from you! I love your blog!
Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there again this week 🙂
Haha – Bud is too cute! This looks perfect for appetizers for the holiday’s! Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂
Your tomato jam sounds divine. I am ready to eat these now! Thanks for sharing on Thursdays Treasures.
Sherry,
These quiche cups look delicious. I love single serving dishes 🙂 Thanks for sharing at Creative Thursday 🙂
Michelle
P.S. Love Bud the spud!
Thanks for sharing on my FB page. Happy Easter.
Thank you for hosting the party!
super delish and I love the jam too xx Misbah