Mini potato and chorizo quiches

    55 min

    These mini quiches make a great party snack. Filled with spicy chorizo, potatoes and cheese, they can be garnished with garlic mayonnaise and fresh chives.

    5 people made this

    Serves: 12 

    • 2 teaspoons olive oil
    • 120g Spanish chorizo sausage, finely diced
    • 1 potato, peeled and finely diced
    • salt and freshly ground black pepper to taste
    • 75g grated Manchego cheese, divided
    • 8 large eggs
    • 1 pinch cayenne pepper, or more to taste
    • 1/2 teaspoon salt

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 24-hole mini muffin tin.
    2. Heat olive oil in a pan over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
    3. Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with kitchen paper to absorb grease.
    4. Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin hole. Top with 1 to 2 tablespoons chorizo mixture.
    5. Beat eggs, cayenne pepper and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin holes. Lightly tap the tins to remove any air bubbles. Transfer to a baking tray and top with any remaining cheese.
    6. Bake in the preheated oven until golden brown and mini quiches are just set, about 15 to 20 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (28)


    These are amazing little tasty bites. and so easy to put together. Just the right size for an appy, brunch or cocktail party. I did use the Manchego cheese, which is a little pricey but well worth it. I am sure another semi-dry cheese would work just as well though.  -  24 Feb 2013  (Review from Allrecipes US | Canada)


    I bought Mexican Chorizo and it did not look like the chorizo in the video -- it was soft and in a plastic casing that had to be removed. Therefore, I cooked it in a pan with the potatoes and didn't need to use any olive oil. I also didn't have the tiny muffin tins so I used regular sized ones. And, I didn't have the right cheese -- I only had farmer's cheese oacked in brine. Since the cheese was in brine, I didn't use any salt and since the chorizo was really hot, I didn't add any cayenne pepper. It turned out fabulously and I increased the cooking time to 20 minutes to allow for the larger muffin tins. For garnish, I mixed avocado, tomatoes, garlic, lemon juice, green onion and salt together and served it with sour cream as well. AMAZING!  -  14 Apr 2013  (Review from Allrecipes US | Canada)


    I wish I could give it 4.5 stars. The only substitution I made was for mild cheddar since I lived in Germany at the time and Manchego was non-existent in that market. These are really easy to make and last on the serving tray for several hours since they are best at room temperature. Serve them with some hot sauce, sriracha, sambal, or my favorite, tomatillo salsa (green salsa). They are great leftover chopped up in breakfast tacos or burritos.  -  04 Oct 2014  (Review from Allrecipes US | Canada)