Asiago Quiche Cups

By Sherry K-Jazzy Gourmet
November 13, 2012
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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

Makes: 8

  • 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.

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