Potato Crusted Mini Quiche

Name: Potato Crusted Mini Quiche
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 people
Ingredients: 2 large potatoes; salt and garlic powder; 1 c chopped spinach; ¼ sweet onion; 6 leaves fresh basil; 1 garlic clove; ½ tsp oregano; 1/8 tsp salt; 3 eggs; ¾ c milk; ½ c mozzarella cheese

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
12 people
Course
Brunch
Cuisine
Italian-American Fussion

Potato Crusted Mini Quiche

John House

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Make quiche healthier (and easier) with a mashed potato crust. These Potato Crusted Mini Quiche are packed with Italian herb and mozzarella flavor!Yield: 24 mini quiche

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Ingredients

Servings

For the Crust (OR use 1/2 c leftover mashed potatoes)

2 large potatoes, peeled and diced
salt and garlic powder (to taste)

For the Quiche

1 c chopped spinach (if using frozen spinach make sure it is well thawed, drained, and patted dry)
¼ sweet onion, minced
6 leaves fresh basil, minced
1 garlic clove, minced
½ tsp oregano
1/8 tsp salt
3 eggs
¾ c milk
½ c mozzarella cheese

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Instructions

Preheat your oven to 350F.
If making mashed potatoes: Place diced potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes until soft. Drain all but ¼ c of the cooking liquid. Using an electric hand mixer, mash potatoes with garlic and salt to a very smooth consistency.
Spoon roughly 1 teaspoon of mashed potatoes into the bottom of each section of your greased mini muffin tin. Press to the bottom and slightly up the sides to form a ‘crust’.
Bake potato crusts for 20 minutes or until they start to turn golden brown, in the preheated oven.
In a medium bowl, combine dry spinach with onion, basil, garlic, oregano and salt. Toss to mix well.
In a 2 c liquid measuring cup (or small bowl) beat eggs and milk until well combined.
When your crusts come out of the oven, immediately measure or pour (this is where the liquid measuring cup will come in handy) roughly 1 Tbsp egg mixture into each cup. Add ½ tsp of spinach mixture and ½ tsp mozzarella cheese to each cup as well. Top off with additional egg mixture if needed.
Bake mini-quiche 15-20 minutes at 350F, or until they have set and are firm to the touch.
Let the quiche cool for 5 minutes in the pan on a wire rack before removing the quiche from the pan to cool on the rack.

Notes

While this recipe is made to be baked in a mini-muffin tin, larger, individual-serving quiche can be made in a regular sized muffin tin. Baking times will just need to be adjusted to be sure the quiche is firm.