Mini potato, Robiola and bacon quiches
A fast and easy concentration taste: potatoes, cheese and bacon in individual portions.
| Ingredients List |
|---|
| 4 medium potatoes |
| 1 pack of spicy diced bacon |
| 1 package of Robiola |
| 1 dollop of butter |
| Half of a leek |
| 2 or 3 slices of cooked ham |
| pepper to taste |
| 1 egg |
| 1 tablespoon grated Parmesan cheese |
For an aperitif with friends, a family dinner or appetizer for Sunday lunch or brunch these mini quiches with potatoes, Robiola and bacon are the perfect choice.
These quiches are fast and very easy to prepare and serve, and are even perfect for those who are less experienced in the kitchen. You can use this recipe for last-minute dinner, replacing the bacon with cured jowlor using speck ham. If you do not have Robiola, a sweet cream cheese or Caciotta can be used, such as Asiago, Fontina or even mozzarella cheese. Have fun making this recipe your own!
The Recipe:
Peel the potatoes and cut into cubes, toss them into a pot full of water and bring to a boil. Blanch the potatoes for 5 minutes and drain with a slotted spoon. Chop the leek and sauté in a pan with butter, then add the diced bacon and toast, add the diced potatoes and sauté all together with a pinch of salt and pepper. Let cool, pouring into an adequately sized glass or ceramic container.
At this point, pre-heat the oven at 180°. Meanwhile, beat the egg and knead with Robiola and Parmesan, then mix in the other ingredients in order to obtain a homogeneous mixture. Fill the silicone molds, pressing lightly with a spoon in order to obtain a compact quiche. Bake for 10 - 15 minutes.
As decoration, use the slices of ham cut into strips and, if there is any left, a little bit of leek cut lengthwise.
