Mini Vegetable Quiche with Latke Crust
- Print
Ingredients
- 2 cups Potatoes, grated
- 1 Egg white
- 1/2 tsp Salt
- 1 tbsp Butter
- 1 Small yellow onion
- 1 clove Garlic, chopped finely
- 4 Large eggs
- 1/4 cup Light cream
- 1/4 cup Chives, chopped
- 3 tbsp Olive tapenade
- 1 tbsp Fresh parsley, chopped
- 1 tbsp Capers
- 1/4 cup Parmesan cheese
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 400F.
- Grease a muffin pan with oil or cooking spray.
- Place the grated potato in a clean towel and squeeze out as much liquid as possible.
- Transfer potato to a bowl and stir in egg white and 1/4 tsp salt.
- Spread the potato evenly across the muffin cups. Press them gently into the bottom and slightly up the sides.
- Bake about 30 minutes, until golden.
- Meanwhile, melt the butter in a pan over medium heat.
- Cook the onions about 3 minutes, until soft. Stir in garlic and cook for another 2 minutes. Remove pan from heat.
- Whisk together the eggs, cream, chives, tapenade, parsley, capers, cheese, salt and pepper. Gently stir in the onion mixture then evenly distribute in the potato cups.
- Bake about 20 minutes, until the eggs are set.
- Let cool 10 minutes and remove the quiches from the muffin pan.
- Enjoy immediately, or chill in the refrigerator until ready.
Notes
Recipe adapted from LittlePotatoes.com