Recipes & Cooking Breakfast & Brunch Breakfast Eggs Quiche & Frittata Potato-Crusted Ham and Cheese Quiche Bites 4.7 (3) 1 Review This mini quiche recipe swaps the crust for crispy potato slices. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process and Maggie Meyer Glisan Maggie Meyer Glisan Maggie Meyer Glisan is the owner of the party supplier, Oh Hey Magpie, which makes custom invitations, cookies, and decorations. She spent nearly a decade working for Better Homes & Gardens as a food editor, then worked as a content manager for Hy-Vee Foods before starting her business. She continues to freelance write about food for Commercial Baking and Fine Cooking. Maggie has worked as a graphic designer and food photographer while at Better Homes & Gardens.Maggie Meyer Glisan graduated from the University of Missouri with a journalism degree, with an emphasis on magazine design. She also minored in business, which has equipped her to become an entrepreneur. Learn about BHG's Editorial Process Published on April 7, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Carson Downing Prep Time: 30 mins Total Time: 1 hr 15 mins Servings: 12 Yield: 12 quiches Jump to Nutrition Facts A bouquet of tulips doesn’t have to be the only floral attraction on your table. Thinly sliced potatoes line muffin cups to create the crust and petals of these flowerlike egg bites. Once baked, their crispy edges eat like potato chips. Put a spin on the classic mini quiche recipe that's often served at parties, brunch, and baby showers. This twist calls for a crunchy potato crust made with Yukon gold potatoes. We find that variety works best in this quiche recipe but you can also substitute Russet potatoes or even red potatoes. We've kept the filling pretty traditional with diced ham, eggs, and shredded Gruyere cheese. We choose Gruyere for its nutty flavor and creamy texture when melted but you can also use Swiss. A sprinkle of fresh chives is the perfect fresh finish. We recommend using a mandoline to slice the potatoes for this recipe. It helps create perfectly thin slices and is ideal for even cooking. When using a mandoline, it's important to keep a few safety tips in mind. Ensure the tool is secured on a flat surface and always use the guard attachment that comes with the slicer. If the mandoline doesn't have a guard, try using a kitchen glove. This crustless mini quiche recipe makes 12 bites and can easily be scaled for large events. These are best served warm from the oven. The 5 Best Mandoline Slicers of 2024, According to Testing Ingredients 1 lb Yukon gold potatoes 4 eggs 3/4 cup half and half or milk 1 cup shredded Gruyère or Swiss cheese (4 oz.) 1 cup finely chopped ham 1/4 cup chopped fresh chives Directions Preheat the oven to 450°F. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray. Using a mandoline, slice the peeled potatoes very thin (1/16 inch thick). Place the potatoes in a medium microwave-safe bowl. Microwave until the slices are slightly softened, 1 minute. Toss the potato slices with 2 Tbsp. of vegetable oil, 1/4 tsp. salt, and 1/4 tsp. black pepper. Place one slice on the bottom of each muffin cup. Arrange the remaining slices around the edges of the muffin cups, overlapping as necessary (the sliced potatoes will extend above pan by 1 to 2 inches). Bake for 15 minutes. Remove from the oven. Reduce the oven temperature to 325°F. In a large bowl, whisk together eggs, half-and-half, and 1/4 tsp. black pepper. Stir in shredded cheese, diced ham, and chopped chives. Spoon the filling mixture evenly into the potato-crusted muffin cups. Bake until puffed and completely set, about 17 to 20 minutes. Cool in the muffin cups for 10 minutes. Loosen the quiches and remove them to a platter. If you like, garnish with additional chopped chives. Rate It Print Nutrition Facts (per serving) 135 Calories 7g Fat 9g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 135.4 % Daily Value * Total Fat 7.3g 9% Saturated Fat 3.7g 19% Cholesterol 83mg 28% Sodium 183mg 8% Total Carbohydrate 9.4g 3% Dietary Fiber 1g 4% Total Sugars 1.2g Protein 8.1g 16% Vitamin D 0.4mcg 2% Vitamin C 4.8mg 5% Calcium 123.8mg 10% Iron 0.9mg 5% Potassium 287.4mg 6% Fatty acids, total trans 0.2g Vitamin D 17.2IU Alanine 0.3g Arginine 0.4g Ash 1.5g Aspartic acid 0.8g Caffeine 0mg Carotene, alpha 0.1mcg Choline, total 68.1mg Copper, Cu 0.1mg Cystine 0.1g Energy 567.2kJ Fluoride, F 0.6mcg Folate, total 21.7mcg Glutamic acid 1.3g Glycine 0.2g Histidine 0.2g Isoleucine 0.4g Leucine 0.7g Lysine 0.6g Methionine 0.2g Magnesium, Mg 20.3mg Manganese, Mn 0.2mg Niacin 0.9mg Phosphorus, P 148.9mg Pantothenic acid 0.6mg Phenylalanine 0.4g Phytosterols 0.6mg Proline 0.6g Retinol 69.3mcg Selenium, Se 11.1mcg Serine 0.4g Starch 6.5g Theobromine 0mg Threonine 0.3g Vitamin E (alpha-tocopherol) 0.3mg Tryptophan 0.1g Tyrosine 0.3g Valine 0.5g Vitamin A, IU 295.6IU Vitamin A, RAE 72.7mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg Vitamin K (phylloquinone) 3.3mcg Water 65.5g Zinc, Zn 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.