Gluten Free Broccoli Quiche Lorraine Bites

Make and Bake the Potato Crust

1. Preheat the oven to 400°F. Liberally spray a mini muffin tin with nonstick cooking spray, then set aside.
2. Using a cheese grater, shred the Russet potato. Once shredded, pat dry with a paper towel.
3. Measure out about 1 tablespoon of potato shreds into each sprayed mini muffin cup. Using your fingers, press the potatoes into the shape of the cup. Repeat until all have been lined with the potato shreds.
4. Transfer the mini muffin tin into the oven, and bake for 20-30 minutes, or until the potatoes have browned and are crispy.
5. Remove from the oven, and let cool slightly as the filling is mixed together. (Be sure to leave on the oven so the quiches can bake!)

Prepare the Filling

1. Crack the Sprouts Organic Cage Free Eggs into a large glass bowl.
2. Measure out the shredded Swiss cheese, diced ham and chopped Sprouts Broccoli Florets, then toss into the bowl with the eggs.
3. Add the milk, salt, Creole seasoning and black pepper to the mixture.
4. Using a fork, break the egg yolks, then stir until combined.

Prepare the Quiches

1. Using a tablespoon, pour the filling into the potato crusts. 
2. Transfer the quiches into the preheated oven, and bake for 10-15 minutes, or until the tops of the quiches have browned.
3. Remove from the oven, then let cool.
4. Once cooled, use a knife help remove the quiches from the pan. Circle the quiches with the knife, then pop them out. If they’re sticking, use a spoon to assist in scooping them out without damaging the bottoms and sides.
5. Serve at room temperature, and enjoy!