mini quiches with jerusalem artichokes + chives

It's party time.

That time of year when you have two or three holiday parties to attend each Friday night up until New Year's. 

I love a good party. I especially love a good holiday party. It seems like people are always in such a good mood during the holidays. Party mood, that is. 

What make a party ... good? Good people, good food, good music, good alcohol, and all around good vibes. Throw in a christmas tree, some karaoke, and a guy dressed up like santa and, well, then you have a real shin-dig. 

With all of the partying and entertaining that I have to do this month, I have been working on a few easy go-to recipes that I can bring or serve, whenever the occasion calls for it.  

It's always good to have one or two party recipes up your sleeve. Ones that are easy to make, easy to eat, and can be made a little ahead of time. 

Mini quiches are a great go-to party food. Not only are they easy to prepare, but you can also add or subtract ingredients based on what you have in your fridge or what is fresh. Only have potatoes and green onions  - no problemo. Spinach and mushroom - that will do! 

Bring these to a party and they will surly be a hit. Don't forget to bring a few extra santa hats for your host or hostess. Santa hats are always a hit too. 

mini quiches with jerusalem artichokes + chives 

makes
about a dozen mini quiches (you can easily double this recipe to get 2 dozen) 

ingredients 

1/2 cup of Jerusalem artichokes, peeled and thinly sliced

3 eggs, lightly beaten
2 tablespoons of extra virgin olive oil 
1/3 cup of chives, finely chopped
1 teaspoon of fresh thyme, chopped
1/2 teaspoon of salt
1/2 teaspoon of red pepper flakes (optional) 

method

• Pre-heat the oven to 350º.
• Place the sliced Jerusalem artichoke into a small pot of boiling water. Cook for 8-10 minutes, until the artichokes are tender. Drain and set aside. 
• Then, prepare the egg mixture. In a large mixing bowl, lightly beat the eggs. Then add the olive oil, salt, red pepper and thyme and stir until everything is combined. Then add the chives and potato and Jerusalem artichokes and stir again.
• Lightly grease a mini muffin pan. Spoon the egg mixture into the pan, and fill each cup to the brim.  Bake for about 15 minutes, until the sides are pulling off the edge. Be careful not to overcook because you do not want the eggs to be dry. Remove and allow them to cool slightly.
• Serve warm or at room temperature. They will keep for a couple of days in the refrigerator.