Savory Mini Quiches with Golden Potato Crusts
These savory mini quiches with golden potato crusts are a delicious twist on traditional quiches. Instead of using a pastry crust, these bite-sized quiches feature a crispy, golden potato crust that adds a delightful texture and flavor. Filled with a rich, cheesy egg mixture and customizable fillings like spinach, mushrooms, bacon, or bell peppers, they make a perfect breakfast, brunch, or snack. These mini quiches are naturally gluten-free and can be made vegetarian or dairy-free with simple swaps.
Ingredients
For the Potato Crust:
2 medium Yukon Gold or Russet potatoes, peeled and grated
1 tablespoon olive oil or melted butter
½ teaspoon salt
¼ teaspoon black pepper
For the Quiche Filling:
4 large eggs
½ cup milk (or half-and-half for creamier texture)
½ cup shredded cheese (cheddar, Swiss, or feta)
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder or onion powder (optional)
½ teaspoon dried thyme or oregano (optional)
Optional Add-in s (Choose 2-3):
½ cup spinach, chopped
½ cup cooked mushrooms, chopped
¼ cup diced bell peppers
¼ cup cooked bacon or ham, crumbled
2 tablespoons green onions, finely chopped
Instructions
Step 1: Prepare the Potato Crusts
1. Preheat oven to 375°F (190°C) and grease a muffin tin with nonstick spray or butter.
2. Grate the potatoes and squeeze out excess moisture using a clean towel or paper towels.
3. Season and mix the grated potatoes with olive oil (or butter), salt, and black pepper.
4. Press the potatoes firmly into each muffin cup, forming a crust along the bottom and slightly up the sides.
5. Bake for 12-15 minutes until the edges turn golden brown. Remove from oven and let cool slightly.
Step 2: Make the Quiche Filling
1. In a mixing bowl, whisk together eggs, milk, salt, pepper, and optional herbs.
2. Stir in cheese and your chosen add-ins (e.g., spinach, bacon, mushrooms).
Step 3: Assemble and Bake
1. Pour the egg mixture evenly into each potato crust, filling about ¾ full.
2. Bake for 15-18 minutes, or until the egg is set and slightly puffed.
3. Let cool for 5 minutes before removing from the muffin tin.
4. Serve warm with fresh herbs or a dollop of sour cream if desired.
Cooking Time
Prep Time: 15 minutes
Bake Time: 27-33 minutes (including crust pre-bake)
Total Time: 45 minutes
Nutritional Information
(Per Mini Quiche, Approximate)
Calories: 120
Protein: 6g
Fat: 7g
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g
Sodium: 180mg
(Nutritional values depend on the add-ins used.)
Notes & Tips
Crispier Crust Tip: Squeeze out as much moisture as possible from the grated potatoes before baking.
Make-Ahead Friendly: Prepare and refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the oven at 350°F for 10 minutes.
Cheese Options: Try sharp cheddar for richness, feta for a tangy bite, or Swiss for a nutty flavor.
Dairy-Free Option: Use unsweetened almond or oat milk and dairy-free cheese.
Mini Muffin Version: Use a mini muffin tin for bite-sized quiches and bake for about 12 minutes.
Question Answers
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes! Grated sweet potatoes make a slightly sweeter crust that pairs well with savory fillings like goat cheese and spinach.
Q: Can I make these quiches crustless?
A: Absolutely! Simply grease the muffin tin well and pour the egg mixture directly in. Bake for about 15 minutes.
Q: What’s the best way to reheat these?
A: Reheat in a toaster oven or oven at 350°F for 10 minutes to maintain the crispness of the potato crust. Microwaving works but may make them softer.
Q: Can I use frozen hash browns instead of grating fresh potatoes?
A: Yes! Just thaw them and squeeze out excess moisture before pressing into the muffin tin.
Q: What other flavors can I try?
A:Mediterranean Style: Add sun-dried tomatoes, feta, and olives.
Mexican Inspired: Use pepper jack cheese, jalapenos, and a dash of cumin.
Classic Ham & Cheese: Use diced ham and Swiss cheese.