Dutch Yellow Potato Crust and Zucchini Swirl mini-Quiches with a Cherry on top
Dutch Yellow Potato Crust and Zucchini Swirl mini-Quiches with a Cherry on top
Prep 45 mins Cook 55 mins Eat 1:30
If you are looking for a showstopper for your next picnic or potluck, make these Dutch Yellow Potato Crust and Zucchini mini-Quiches with a Cherry on top. It is not true Fresh Food in a Flash. It will take you some time, but do it when you can relax in the kitchen and get creative. Look how beautiful they are! …and, You can make them in advance of your party. I made 24 of them at once and used them for two picnic events.
Learn some new techniques – smashing and peeling ribbons!
The ingredient list is not long, but you will learn some new techniques like smashing a potato and making zucchini ribbons with a deep cutting peeler. Peel a vertical ribbon on one side of zucchini. Turn it over so you have a flat surface. Continue to make zucchini ribbons as you are able from both sides toward center. The thin ribbons will be pliable so you are able to roll each.
Put aside remainder of zucchini, which you will dice into 1/2″ inch chunks.
DYPs, as they are known amongst us foodies, from Melissa’s Produce are so versatile for many recipes. I’ve used them in this Mediterranean Potato Salad with Za’atar, and Green Bean, Potato, Tomato and Pesto Salad and this Sheet Pan Chicken Thighs with Baby Potatoes, Leeks and Brussels Sprouts They don’t need to be peeled and I learned they don’t develop the toxic green layer below the peel. I put mine in the fridge until ready to use. 
Using a spice jar to smash the potatoes will bring it up on the sides of the muffin cup.The technique is to smash the boiled potatoes into a muffin tin. I used a spice jar and it is so much fun! Prepare the muffin tin, by pouring a generous amount of olive oil into each cup to cover the bottom.
Then brush rosemary-garlic mixture on top of the potato.
Place in 450° oven for 15 minutes to brown the potato bottom.
Mix up some soft cheese with herbs in the food processor as a filling for the zucchini swirls. I used leftover feta and brie cheese from my freezer.
Dab cheese mixture onto each zucchini ribbon, roll it up and place on a tray
The Assembly completes the project.
When potato crusts have baked, distribute zucchini chunks in the bottom of the potato cups Add 2-3 zucchini swirls in each muffin cup, standing them on end, so green edge shows.
Cut cherry tomatoes in half. Dab any remaining cheese mixture on flat side and place in center of muffin cups.
Whisk the eggs, together with the milk and lemon zest in a bowl with a spout. Add salt and pepper to taste.
Pour the egg mixture into each of the muffin cups. Bake in 400° oven for 20 minutes or until egg is set and top is golden.
Remove from oven and immediately slide a knife around the edge of each muffin cup to loosen the mini-quiche. Let cool before using an offset spatula to remove the mini-quiche from the pan.
Perfect for a picnic or potluck.
I took half of my Dutch Yellow Potato Crust and Zucchini Swirl Mini Quiches with the Cherry on top to a pre-concert picnic at the Hollywood Bowl.
We happened to see one of Gustavo Dudamel’s final concerts in Los Angeles and enjoyed hearing the Los Angeles Philharmonic, the Los Angeles Children’s Concert, the Los Angeles Master Chorale and YOLA musicians perform Beethoven’s Symphony 9. It was extraordinary. So much talent on the stage and a night to remember.
I must mention the clean up. Your muffin tin has had a workout. Remove as much of the crumbs as you can. Open a dishwasher pellet and spread the powder around in the muffin cups. Add hot water and let it sit overnight. Then use a scrubbie to wash out each of the cups and it will be as good as new!
Dutch Yellow Potato Crust and Zucchini Swirl mini-Quiches with a Cherry on top
Ingredients
- 1 1/2 pounds Dutch Yellow Potatoes small size
- 1 Tablespoon fresh rosemary minced
- 1 large clove garlic minced
- 1+ Tablespoon olive oil + more for cupcake tin
- 3-4 medium zucchini
- 8 ounces soft cheese any combination (feta, goat, brie, queso fresca, ricotta)
- 2 Tablespoons fresh minced herbs thyme, summer savory, oregano, parsley
- 1/4 teaspoon Kosher salt and freshly ground pepper to taste
- 8 large eggs
- 1/2 cup milk or light cream
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 450° and place the small Dutch yellow potatoes into a pot of water. Bring to a boil and cook for an additional 10-12 minutes or until the potatoes are fork tender. Drain the potatoes and let cool to the touch.
- While the potatoes are cooking, add minced rosemary, minced garlic and 1/4 teaspoon of salt to to cup and add 1-2 Tablespoons of olive oil and set aside. Prepare muffin tin, by pouring a generous amount of olive oil into each cup to cover the bottom.
- Mix soft cheese in food processor with mixed herbs (thyme, summer savory, oregano, parsley)
- When potatoes are cooked. place a potato into each cup and smash with a spice jar, which will bring the potato up the sides of the cup (width is smaller than muffin cup hole.) For smallest potatoes, you may need more than one to fill the hole. Then brush rosemary-garlic mixture on top of the potato and place in 450° oven for 15 minutes to brown the potato bottom. When finished, turn heat down to 400°.
- While potatoes are in the oven, Cut off ends of zucchini and use a deep cutting peeler to make zucchini ribbons. Peel a vertical ribbon on one side of zucchini. Turn it over so you have a flat surface. Continue to make zucchini ribbons as you are able from both sides toward center. The thin ribbons will be pliable so you are able to roll each. Put aside remainder of zucchini, which you will dice into 1/2" inch chunks. Dab cheese mixture onto each zucchini ribbon, roll it up and place on a tray. The ribbons do not have to be perfect, just keep it all moving.
- When potato crusts have baked, distribute zucchini chunks in the bottom of the potato cups Add 2-3 zucchini rolls in each muffin cup, standing them on end, so green edge shows.
- Cut cherry tomatoes in half. Dab any remaining cheese mixture on flat side and place in center of muffin cups.
- Whisk the eggs, together with the milk and lemon zest in a bowl with a spout. Add salt and pepper to taste. Pour the egg mixture into each of the muffin cups. Bake in 400° oven for 20 minutes or until egg is set and top is golden. Remove from oven and immediately slide a knife around the edge of each muffin cup to loosen the mini-quiche. Let cool before using an offset spatula to remove the mini-quiche from the pan.
- Garnish each Dutch Yellow Potato Crust and Zucchini Swirl mini--Quiche with a Cherry on top with a parsley leaf. Serve warm or room temp at picnic.
- Servings: 24 119 calories per serving
- Oven Temperature: 450°F
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Dutch Yellow Potato Crust and Zucchini Swirl mini-Quiches with a Cherry on top
I simplified and made my own recipe inspired by this idea on Foodandwine.com. The result was a Showstopper picnic dish that is as beautiful as it is delicious. I used zucchini and cherry tomatoes from the garden, leftover cheese from my freezer and some relax time to play in the kitchen. It is fun to smash the small potatoes into each of the muffin tin cups. Use whatever fresh herbs you have in the garden or fridge to mix in the soft cheese.
1 1/2 pounds Dutch Yellow Potatoes (small size)
1 Tablespoon fresh rosemary, minced
1 large clove garlic, minced
1 Tablespoon olive oil + more for cupcake tin
3-4 medium zucchini
8 ounces soft cheese, any combination (feta, goat, brie, queso fresca, ricotta)
2 Tablespoons fresh minced herbs (thyme, summer savory, oregano, parsley)
1/4 teaspoon Kosher salt and freshly ground pepper (to taste)
8 large eggs
1/2 cup milk or light cream
1 teaspoon lemon zest
1. Preheat oven to 450° and place the small Dutch yellow potatoes into a pot of water. Bring to a boil and cook for an additional 10-12 minutes or until the potatoes are fork tender. Drain the potatoes and let cool to the touch.
2. While the potatoes are cooking, add minced rosemary, minced garlic and 1/4 teaspoon of salt to to cup and add 1-2 Tablespoons of olive oil and set aside. Prepare muffin tin, by pouring a generous amount of olive oil into each cup to cover the bottom.
3. Mix soft cheese in food processor with mixed herbs (thyme, summer savory, oregano, parsley)
4. When potatoes are cooked. place a potato into each cup and smash with a spice jar, which will bring the potato up the sides of the cup (width is smaller than muffin cup hole.) For smallest potatoes, you may need more than one to fill the hole. Then brush rosemary-garlic mixture on top of the potato and place in 450° oven for 15 minutes to brown the potato bottom. When finished, turn heat down to 400°.
5. While potatoes are in the oven, Cut off ends of zucchini and use a deep cutting peeler to make zucchini ribbons. Peel a vertical ribbon on one side of zucchini. Turn it over so you have a flat surface. Continue to make zucchini ribbons as you are able from both sides toward center. The thin ribbons will be pliable so you are able to roll each. Put aside remainder of zucchini, which you will dice into 1/2″ inch chunks. Dab cheese mixture onto each zucchini ribbon, roll it up and place on a tray. The ribbons do not have to be perfect, just keep it all moving.
6. When potato crusts have baked, distribute zucchini chunks in the bottom of the potato cups Add 2-3 zucchini rolls in each muffin cup, standing them on end, so green edge shows.
7. Cut cherry tomatoes in half. Dab any remaining cheese mixture on flat side and place in center of muffin cups.
8. Whisk the eggs, together with the milk and lemon zest in a bowl with a spout. Add salt and pepper to taste. Pour the egg mixture into each of the muffin cups. Bake in 400° oven for 20 minutes or until egg is set and top is golden. Remove from oven and immediately slide a knife around the edge of each muffin cup to loosen the mini-quiche. Let cool before using an offset spatula to remove the mini-quiche from the pan.
9. Garnish each Dutch Yellow Potato Crust and Zucchini Swirl mini–Quiche with a Cherry on top with a parsley leaf. Serve warm or room temp at picnic.
Servings: 24 119 calories per serving
Oven Temperature: 450°F
Delicious and beautiful!