Asiago Quiche Cups

Name: Asiago Quiche Cups
Ingredients: 3 teaspoons olive oil, divided; 1/4 cup chopped onion; 1 large tomato, peeled and chopped; 1/2 teaspoon mustard seed; 1/2 teaspoon dried thyme; 1/2 teaspoon cinnamon; 1/2 tablespoon molasses; 1 tablespoon red wine vinegar; 1 pinch chili pepper flakes; 3/4 teaspoon salt, divided; 1 large potato, peeled; 2/3 cup heavy cream; 2 eggs; 4 ounces reduced fat cream cheese, softened; 3/4 cup grated asiago cheese; 1 teaspoon finely chopped fresh rosemary; 1/4 teaspoon freshly ground pepper; sour cream for garnish

18 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

Remove cups from the oven and garnish with Tomato Jam and sour cream. Serve immediately.