A bouquet of tulips doesn’t have to be the only floral attraction on your table. Thinly sliced potatoes line muffin cups to create the crust and petals of these flowerlike egg bites. Once baked, their crispy edges eat like potato chips.

Put a spin on the classic mini quiche recipe that's often served at parties, brunch, and baby showers. This twist calls for a crunchy potato crust made with Yukon gold potatoes. We find that variety works best in this quiche recipe but you can also substitute Russet potatoes or even red potatoes. We've kept the filling pretty traditional with diced ham, eggs, and shredded Gruyere cheese. We choose Gruyere for its nutty flavor and creamy texture when melted but you can also use Swiss. A sprinkle of fresh chives is the perfect fresh finish.

We recommend using a mandoline to slice the potatoes for this recipe. It helps create perfectly thin slices and is ideal for even cooking. When using a mandoline, it's important to keep a few safety tips in mind. Ensure the tool is secured on a flat surface and always use the guard attachment that comes with the slicer. If the mandoline doesn't have a guard, try using a kitchen glove.

This crustless mini quiche recipe makes 12 bites and can easily be scaled for large events. These are best served warm from the oven.