Savory Mini Quiches with Golden Potato Crusts
4 medium potatoes, peeled and grated
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs
1/2 cup heavy cream
1/2 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup cooked spinach, drained and chopped
1/4 cup cooked bacon, crumbled (optional)
1/4 cup diced onions
Salt and pepper to taste
Fresh herbs (optional) for garnish
Directions:
Preheat the oven to 375°F (190°C). Grease a mini muffin tin with non-stick spray or butter.
Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. Toss the grated potatoes with olive oil, salt, and pepper.
Press the seasoned potatoes into the muffin tin, forming a crust at the bottom and up the sides of each cup.
Bake the potato crusts for 15-20 minutes until golden brown and crispy.
While the crusts bake, whisk together the eggs, heavy cream, cheddar cheese, Parmesan cheese, and a pinch of salt and pepper in a bowl.
Stir in the spinach, bacon, and onions to the egg mixture.
Once the potato crusts are baked and crispy, remove them from the oven and fill each with the egg mixture, being careful not to overflow.
Return the mini quiches to the oven and bake for another 15-18 minutes or until the quiches are set and lightly golden on top.
Let cool for a few minutes before serving, and garnish with fresh herbs if desired.
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Kcal: 180 kcal per serving
Servings: 12 mini quiches
