Introduction: Potato-Skin Mini-Quiches
For years one of my staple party foods has been Potato skins... what could be better then potatoes, bacon and cheese all in once delicious bite? WELL.... one day I was preparing for a spring brunch I had just finished making 2 quiches and was starting on the potato skins when I saw the left over quiche mixture that would not fit in my pastry. As I hate to throw any food away I thought what could I do with that? BINGO! use the potato skins as the vessel for the quiche! They are a marriage made in heaven bot start with a base of bacon and cheese so why not join them!
So here is my Finger Fusion: Potato-Skin Mini-Quiches!
Step 1: Ingredients
2 pounds small / medium potatoes
4 slices bacon
1 cup assorted grated cheese
2 large eggs
1 cup cream
salt / pepper / cayenne pepper to taste
Step 2: Potatoes
- Wash and cut the ends off of the potatoes
- If potatoes are too big cut in half (each piece should be about an 1.5 inches)
- Place on baking sheet and roast for 45min at 350 degrees
- Remove from oven and let cool
- When cool enough to handle scoop out center (save for mashed potatoes or just eat it as you continue to cook!)
- Make sure the bottom is thick enough (as you will be filling the shells with liquid)
Step 3: Filling
- Fry Bacon until very crispy
- Shred cheese (I use Parmesan, Cheddar and Smoked Gruyere)
- Lightly beat eggs and cream together with salt and pepper
- Chop bacon into small pieces
Step 4: Cook It
- Preheat oven to 425 degrees
- Place potatoes on baking tray
- Place bacon in the bottom of the potato shells
- Cover bacon with cheese
- Spoon egg mixture into potato shells (as full as you dare)
- Place in oven for 10 minutes
- Turn down heat to 300 degrees and cook for an additional 30 minutes
- Let stand for at least 10 minutes before serving
Step 5: Serve
- Can be served warm or cold
- Potato Quiches can be served whole or sliced in half to let your guest see the surprise inside!
- Remember to have napkins for your guests to wipe their fingers!
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