Here’s what I was going for: I’ve been making quiches with alternative crusts. Sometimes frittata-style/crustless, sometimes gluten-free, often nut-based. Recently I made a quiche whose crust was made of thinly-sliced potatoes (you could also use sunchokes) that I’d layered throughout the pie pan bottom and sides, covered in olive oil and a little salt, and pre-baked before adding the quiche filling and baking again.
Some of the potatoes were colorful deep purples and pinks. I wondered, what if I made the same thing, but in ramekins? Could I turn it upside down and get a little quiche dome coated with a thin dome of nicely-colored potatoes?
It turns out the result if you do that doesn’t work very well; it’s better to leave the quiche in its container, because the potatoes don’t hold a great shape.
I had some left over little bits of potato, so I made a few ramekins where the potato slices were placed with a bit more space in between them, allowing quiche filling to come through. The result? These nice little cakes, browned at the edges, cheesy on the bottom, and full of quiche deliciousness.
Great brunch food. You could probably also reheat these for a few breakfasts.
Mini Quiche Cakes
makes four ramekins
- a few very small, colorful potatoes
- 4 ramekins or ceramic baking cups
- 2 eggs
- ~ 1/3 cup cream
- 1 egg
- 3-4 mushrooms sliced or chopped
- small handful italian parsley chopped fine
- other greens (spinach, kale, collard) chopped fine
- cheese (gruyere, swiss, cheddar) grated
- salt, pepper and nutmeg to taste
- a teaspoon of flour (I use rice flour. This is optional)
- olive oil
1. Preheat oven to about 385 (somewhere in the 375-400 range depending on your oven)
2. Slice potatoes into thin pieces and cut the slices so they’re about an inch across. All shapes are fine. In a bowl, coat these slices with olive oil and sprinkle salt on them. Arrange the slices in the ramekins, on bottoms and sides. Allow space between them.
3. Gently place ramekins in oven and bake until potatoes soften, probably about 10-15 minutes. If some slices have fallen off the sides, gently put them back in place.
4. While the potatoes are cooking, start your filling. Slice onion thin and cook it slowly in butter with a little salt until all pieces are either browned or clear.
5. Add a little more butter and olive oil, and add your mushrooms, letting as many slices touch the pan as possible. Turn when browned, and cook until they release liquid.
6. Add parsley and stir for a minute. Add greens and cook until done.
7. Flavor: Add nutmeg, pepper and salt to taste. Also, add the teaspoon of rice flour and stir well. This helps it stick to/combine with the egg later.
8. In a bowl, whisk eggs with cream. Add a pinch of salt and a little more nutmeg. Mix in your vegetable filling.
9. Pour the filling into the ramekin cups, taking care not to knock all the potato bits off the sides. Grate cheese on top, which will become the bottom.
10. Bake until done, about 20 minutes. Let them cool slightly before running a knife around the sides and turning them onto a plate.
More pictures of the successful cakes:
Here, on the other hand, is what happens when you try to coat the ramekin fully with potatoes:
Better to leave these experiments in their containers. 🙂