Potatoes are an excellent addition to any mini quiche recipe. The following recipe for potato quiche filling will fill one regular 10-inch quiche crust or many mini quiche crusts. You can freeze any leftover filling ingredients—everything except the cheeses. The filling will keep for two weeks in the freezer.

Ingredients:

• 1 tablespoon olive oil
• 1-1/2 cups onion, chopped fine
• 1 clove garlic, pressed or minced fine
• 2 small waxy potatoes, sliced thin or chopped fine (peeling is optional)
• ½ teaspoon salt and pepper, or to taste
• pinch of dried rosemary or thyme (use more, if fresh)
• pinch of paprika
• 4 large eggs
• 1-1/4 cup milk (may be low fat, skim, or soy)
• 1 tablespoon of French Dijon mustard
• 2 tablespoons of sifted all-purpose flour
• 1 cup of cheese (Swiss, mild cheddar, or other mild, hard cheese, grated)
• 2 tablespoons Parmesan cheese (optional)

Preheat the oven to 375º F.

In a heavy saucepan, heat the oil under medium heat. Then add the onion and garlic. Sauté on medium heat until onion becomes translucent.

Add potatoes and salt and pepper. Stir often so potatoes do not stick. Cook until potatoes soften and begin to brown. As potatoes soften, add the rosemary or thyme, and paprika.

While potatoes cook, whisk together in a large bowl the eggs, milk, and mustard. Then gently stir in the flour until it is incorporated. Make sure there are no flour lumps.

After the potatoes are cooked, remove them from the stove.

In your mini quiche shells, arrange a layer of the grated cheese (not the Parmesan). Then spoon out the potato and onion mixture. Pour the egg mixture over the potato filling. Shake the tray of mini quiches to settle the mixture. Sprinkle the optional Parmesan on top of the quiche.

FLEXIPAN for MINI QUICHE TARTLETS

Bake in the oven for up to 45 minutes for a full-sized quiche or until mini quiches are cooked through. (To check, insert a knife or toothpick into the center of the mini quiche. The knife or toothpick should come out clean.)

Allow the mini quiches to cool slightly before serving.