Select Category

Mini Vegetable Quiche with Latke Crust

Mini Vegetable Quiche with Latke Crust

  • Print


  • 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


  1. Preheat oven to 400F.
  2. Grease a muffin pan with oil or cooking spray.
  3. Place the grated potato in a clean towel and squeeze out as much liquid as possible.
  4. Transfer potato to a bowl and stir in egg white and 1/4 tsp salt.
  5. Spread the potato evenly across the muffin cups. Press them gently into the bottom and slightly up the sides.
  6. Bake about 30 minutes, until golden.
  7. Meanwhile, melt the butter in a pan over medium heat.
  8. Cook the onions about 3 minutes, until soft. Stir in garlic and cook for another 2 minutes. Remove pan from heat.
  9. 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.
  10. Bake about 20 minutes, until the eggs are set.
  11. Let cool 10 minutes and remove the quiches from the muffin pan.
  12. Enjoy immediately, or chill in the refrigerator until ready.


Recipe adapted from