Asiago Quiche Cups

November 13, 2012
1 Ratings
Photo by Vickie Marshall
  • Makes 8
Author Notes

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. —Sherry K-Jazzy Gourmet

What You'll Need
  • 3 teaspoons olive oil, divided
  • 1/4 cup chopped onion
  • 1 large tomato, peeled and chopped
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon molasses
  • 1 tablespoon red wine vinegar
  • 1 pinch chili pepper flakes
  • 3/4 teaspoon salt, divided
  • 1 large potato, peeled
  • 2/3 cup heavy cream
  • 2 eggs
  • 4 ounces reduced fat cream cheese, softened
  • 3/4 cup grated asiago cheese
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon freshly ground pepper
  • sour cream for garnish
  1. 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 1/4 teaspoon salt. Turn the heat down to low and simmer until the mixture reduces and becomes thick, about 40-50 minutes.
  2. 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 1/4 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.
  3. In the meantime, place cream, eggs, cream cheese, asiago cheese, rosemary, 1/4 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.
  4. Remove cups from the oven and garnish with Tomato Jam and sour cream. Serve immediately.

See what other Food52ers are saying.

  • Sherry K-Jazzy Gourmet
    Sherry K-Jazzy Gourmet
  • N
  • jeanmarie46

5 Reviews

N August 11, 2015
HI, not sure if you're even still reading comments on this, but if you are...
Can I make the jam the night before?
Also, could I pre-cook the potato cups the night before?
They look so pretty. Would it be possible to serve them at room temperature?
I would probably serve these for breakfast, but it's a lot of prep work for early in the morning.
Sherry K. August 13, 2015
You can definitely make the jam and cups the night before, but I'm not so sure about serving at room temperature, since I have only served them hot. Thanks, N!
jeanmarie46 January 19, 2013
Thanks for responding! Can't wait to try these, they'll make a very impressive appetizer.
Sherry K. January 19, 2013
@jeanmarie46--Thanks for letting me know that the instructions got cut off. I have fixed them now, and the answer is 20-25 minutes.
jeanmarie46 January 18, 2013
How long do you bake them after they're filled?