If the mom in your life likes her breakfast on the savory side, these adorable mini quiches are the perfect choice. Thinly sliced potatoes make an excellent gluten-free crust—the tops get potato-chip crispy, while the bottoms stay perfectly tender. We love the rich and nutty Gruyère cheese, but regular Swiss cheese or even cheddar would work just fine in this recipe. Serve these with a simple green salad studded with orange segments or fresh berries for a hint of sweetness.
How to Make It
Preheat oven to 375°F. Spray 8 cups of a 12-cup muffin pan with cooking spray. Using a mandoline, slice potato lengthwise into 1/16-inch-thick slices. Layer potato slices evenly on bottom and along sides of prepared 8 muffin cups, spraying with cooking spray between each layer. Bake until softened and lightly browned, about 13 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium. Add leek, and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add asparagus, cover, and cook, stirring occasionally, until softened, about 3 minutes. Add thyme, and cook until fragrant and asparagus is tender, about 1 minute. Remove from heat. Let cool slightly. Distribute vegetables evenly among potato crusts.
Whisk together cheese, milk, eggs, salt, and pepper in a medium bowl. Pour about 1/4 cup egg mixture over vegetables in each crust. Bake until set and potatoes are golden, about 13 minutes. Let cool 3 minutes. Run a knife around edges, and gently lift out of muffin pan. Sprinkle with chives.
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