I was playing around in the kitchen this morning and I came up with this recipe. It’s simple and delicious. Change it up any way you’d like by substituting filling ingredients. For example, next time you can try spinach and swiss cheese or sausage and cheddar or red pepper and Monterey jack…the possibilities are endless!
The secret in this recipe is the Saltine cracker crust. Who knew??
For this recipe you’ll need: (makes 12 mini quiches)
½ of a white or yellow potato (no need to peel it) cut into very small pieces
2 tsp. butter or olive oil
½ tsp. kosher salt
1/8 tsp. black pepper
16 saltine crackers, crushed (put them in a plastic bag and roll with a rolling pin)
2 ½ TB melted butter or margarine
½ cup Colby Jack cheese
3 eggs
3 Tablespoons milk or cream
1 tsp. lemon pepper seasoning
½ tsp. kosher salt
2 TB snipped chives
To make this recipe:
Preheat oven to 375 degrees.
Dice your potatoes very small. In a small pan, melt the butter or oil and add the potatoes, ½ tsp. salt and 1/8 tsp. pepper. Cook the potatoes over medium or medium-low heat until softened.
Meanwhile, crush the crackers and place in a bowl. Melt 2 ½ TB butter or margarine and combine with the crackers.
Spray a 12-muffin MINI muffin tin with cooking spray. Place approximately 1 TB of the cracker mixture into each muffin opening. Use a shot glass or your fingers to firmly press the crackers into the bottom and sides of the openings (the crackers may not go all the way up the sides—that’s fine).
When the potatoes are soft, place a few small pieces inside each muffin opening. Top with the cheddar cheese.
In a liquid measuring cup, beat the 3 eggs. Add milk, salt, and lemon pepper and mix well with a fork. (It’s important to beat this thoroughly with a fork)
Carefully pour the egg mixture into each muffin opening until the egg mixture reaches the top. It’s imperative that you do this slowly or the egg will go everywhere! (If you do spill some use a paper towel to soak it up then continue) Sprinkle with chopped chives.
Place the muffin tin on a cookie sheet and bake in preheated oven for 18-20 minutes or until set and slightly golden.
Let the quiche sit for 1 minute then carefully remove from pan. Enjoy hot or at room temperature.
Try these, too!
Two appetizers for your next get together
Goat cheese with carmelized onions and figs