Latke-Crust Vegetable Mini-Quiches Latke-Crust Vegetable Mini-Quiches

Latke-Crust Vegetable Mini-Quiches

These mini quiches, cradled in a latke-inspired crust, are perfect little appetizers for brunch or dinner. Not only are they easy to make, but they can be made in advance and enjoyed either cold or slightly warmed. The silky egg filling is almost overflowing with herbs and vegetables, making them fantastic breakfasts on-the-go during the week as well!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Something Blue

Something Blue

Where To Buy

Preparation

Preheat oven to 400°F. Brush muffin tin with oil.

Put the grated potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and stir in egg white and 1/4 tsp salt until combined. Spoon the potato mixture into the prepared muffin tin and press evenly onto bottom and sides of each cup. Bake in centre of oven until golden, about 30 min.

Meanwhile, melt the butter in a large frying pan over medium heat. Add onions and cook until softened, about three minutes. Stir in garlic and cook for 2 more mins. Remove from heat.

In a medium-size bowl, whisk together the eggs, cream, chives, olive tapenade, parsley, capers and Parmesan cheese. Season with fresh pepper and salt, then stir in the onion mixture until combined. Distribute the filling into warm potato cups.

Bake until quiches are set, about 20 minutes. Allow to cool for at least 10 minutes before removing them from the muffin tin. Best enjoyed warm or cold.

Step 1 out of 5

Preheat oven to 400°F. Brush muffin tin with oil.

Step 2 out of 5

Put the grated potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and stir in egg white and 1/4 tsp salt until combined. Spoon the potato mixture into the prepared muffin tin and press evenly onto bottom and sides of each cup. Bake in centre of oven until golden, about 30 min.

Step 3 out of 5

Meanwhile, melt the butter in a large frying pan over medium heat. Add onions and cook until softened, about three minutes. Stir in garlic and cook for 2 more mins. Remove from heat.

Step 4 out of 5

In a medium-size bowl, whisk together the eggs, cream, chives, olive tapenade, parsley, capers and Parmesan cheese. Season with fresh pepper and salt, then stir in the onion mixture until combined. Distribute the filling into warm potato cups.

Step 5 out of 5

Bake until quiches are set, about 20 minutes. Allow to cool for at least 10 minutes before removing them from the muffin tin. Best enjoyed warm or cold.

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