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
Ingredients
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3 teaspoons
olive oil, divided
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1/4 cup
chopped onion
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1
large tomato, peeled and chopped
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1/2 teaspoon
mustard seed
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1/2 teaspoon
dried thyme
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1/2 teaspoon
cinnamon
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1/2 tablespoon
molasses
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1 tablespoon
red wine vinegar
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1 pinch
chili pepper flakes
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3/4 teaspoon
salt, divided
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1
large potato, peeled
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2/3 cup
heavy cream
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2
eggs
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4 ounces
reduced fat cream cheese, softened
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3/4 cup
grated asiago cheese
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1 teaspoon
finely chopped fresh rosemary
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1/4 teaspoon
freshly ground pepper
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sour cream for garnish
Directions
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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.
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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.
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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.
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Remove cups from the oven and garnish with Tomato Jam and sour cream. Serve immediately.
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