French Onion Potato Chip–Crusted Mini Quiche
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Ancient Crunch
These Mini Quiches swap traditional pastry for a buttery, salt-flecked crust made entirely from Vandy French Onion. The natural caramelized onion seasoning in the chips provides a savory foundation that perfectly complements the nutty Gruyère cheese and fresh spinach filling. Whether you are looking for a unique Easter brunch idea or a high-quality appetizer, these potato chip–crusted quiches offer a satisfying crunch and a rich, custardy center in every bite.
Ingredients
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1 bag Vandy Crisps French Onion, crushed
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¼ cup melted butter
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4 large eggs
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½ cup whole or 2% milk
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½ cup shredded Gruyère cheese, plus extra for topping
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¼ cup finely diced onion
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1 cup fresh spinach, chopped
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Salt & pepper, to taste
Directions
Preheat your oven to 350°F. Lightly grease a mini muffin tin or small tart tins with butter or coconut oil.
In a medium bowl, toss the crushed Vandy Crisps with the melted butter until well-coated. Press the mixture firmly into the bottom and up the sides of each tin to create a solid crust.
Bake the crusts for 7 minutes until they are set and lightly golden.
While the crusts bake, whisk together the eggs, milk, salt, and pepper in a bowl. Stir in the shredded Gruyère, diced onion, and chopped spinach.
Pour the egg mixture evenly into each of the pre-baked potato chip crusts. Top with a small extra pinch of Gruyère if desired.
Return the tins to the oven and bake for 18–22 minutes. The quiches are done when the centers are set and the tops are a pale golden brown.
Let them cool slightly in the pan for a few minutes to allow the crust to firm up. Carefully remove and serve warm, ideally with a side of fresh seasonal fruit.
Recipe Note
Using Vandy French Onion for the base of these mini quiches adds a deep savory flavor without the need for extra seasonings in the crust. This gluten-free crust alternative is sturdier than traditional dough and provides a unique "French Onion soup" profile when paired with the melted Gruyère cheese.
