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My review
Potato and Chorizo Mini Quiches
68k
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
55 m servings 133Original recipe yields 12 servings (24 mini quiches)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.
- Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
- 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.
- Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.
- 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.
- Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3443 Ratings
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Most helpful positive review
2/24/2013
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 w...
Most helpful critical review
10/27/2013
Disappointing. I followed the recipe using soy chorizo (shame on me, but that's what the snooty upscale grocery store with initials WF carried). I wasn't very competent on doing the ol' shake-a-...
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2/24/2013
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 w...
4/14/2013
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 d...
10/4/2014
I wish I could give it 4.5 stars. The only substitution I made was for mild cheddar since I lived in Germany at the time and Manchego was non-existent in that market. These are really easy to ...
6/15/2014
I'm giving this recipe 5 stars for several reasons. One was because it was very easy to make. I had some vegetarian chorizo in the freezer, not completely knowing what I was going to make, then...
8/10/2015
Have made this several time as written. It was very good. Now I have adjusted it slightly. I added a 4 ounce can of diced Jalapeno peppers. It gives it a nice kick. I have taken them to church f...
1/11/2014
These mini quiches were adorable and delicious! I used 1 regular sized muffin tin and baked for about 20 minutes, but my oven runs hot. I used 9 eggs and probably could have done with one more...
5/30/2016
Big success and really easy. I couldn't find the smoked chorizo at my lame neighborhood grocery, so per Chef John's suggestion I subbed a jalapeno pepperoni. And used mexican grated cheese (che...
7/19/2014
Easy recipe to make and a wonderful flavor especially with the garlic aioli