Mini Quiche with a Potato Crust

Elevate your brunch game with these irresistible mini quiches featuring a crispy potato crust. These bite-sized delights are not only gluten-free but also incredibly versatile, allowing you to customize the fillings to suit your taste. The golden potato crust adds a delightful crunch and unique flavor that perfectly complements the creamy egg filling.

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Mini Quiche with a Potato Crust

Total Time30 minutes mins

Servings: 12

Equipment

• 1 bowl
• 1 mini muffin tin

Ingredients

• 2 tbsp extra virgin olive oil
• 7 cup Frozen shredded potatoes
• 1 cup Gruyere (finely shredded)
• 1/4 cup Spring onions (also known as green onion- finely chopped)
• 1/4 cup Whole milk
• 8 Egg whites
• 1/2 tsp Pink himalayan salt
• 4 piece Uncured bacon (Finely chopped and cooked through)

Instructions

• Use 2 tbsp extra virgin olive oil muffin tins well with extra virgin olive oil and preheat the oven to 425. You can also use silicone muffin tins but be sure to use oil so the potatoes crisp.
• In each muffin tin evenly distribute the 7 cup Frozen shredded potatoes and place in the oven for 12 minutes.
• While those are baking in a bowl whisk together 1 cup Gruyere grate, 1/4 cup Spring onions, 1/4 cup Whole milk, 8 Egg whites, 1/2 tsp Pink himalayan salt and 4 piece Uncured bacon chopped.
• When the potatoes are done remove and right away push the center of each muffin down with a spoon. This compacts the potatoes together and creates the crust.
• Use a cookie scoop and scoop the egg mixture evenly into each muffin tin.
• Place back in the oven for 10-12 minutes until cooked through.
• Carefully loosen the muffins around the edges with a butter knife. Let cool for 5 minutes.
• Enjoy!

Notes

Reheat

• Place in the oven on a parchment lined baking sheet at 375 Fahrenheit for 20 minutes