Makes 6 mini quiche
Author: Jasline N.
- 1 large floury potato, about 250 grams (I used Russet)
- 2 tablespoons finely grated good-quality Parmesan cheese
- 4 strips bacon, diced
- ¼ onion, peeled and chopped
- 100 grams fresh mushrooms, diced
- 2 eggs
- 50 ml heavy cream
- 30 grams good-quality cheddar cheese, grated
- ¼ teaspoon salt
- Freshly ground black pepper
- Preheat the oven to 175 degrees Celsius. Lightly grease a muffin tin and line the bottom with parchment paper so the quiche can be removed easily.
- Peel and shred the potato. Squeeze out the excess water and place it into a mixing bowl. Stir in the Parmesan cheese. Divide the potato mixture into 6 and scoop into the muffin tins, pressing the potato mixture until the potato comes up to the side. Brush lightly with oil and bake for 20 to 25 minutes until golden. Remove from oven and set aside.
- Lower the oven temperature to 150 degrees Celsius.
- Sauté bacon in a small non-stick frying pan over medium-low heat until oil has rendered and bacon is slightly crispy. Add in the diced onion and sauté until onion has softened and is translucent.
- Push the bacon and onion aside and add in the mushrooms. Sauté until mushrooms have softened and shrink in size. Remove from heat and let cool for 10 minutes.
- Whisk eggs, cream and cheddar cheese together. Whisk in the ¼ teaspoon salt and black pepper. Stir in the bacon-mushroom mixture.
- Divide the quiche mixture among the 6 potato crusts. Bake for 20 to 25 minutes until the quiche has set and a skewer inserted into the center comes out clean.
- Let cool on wire rack. Run a thin knife around the quiche and lift it out. The quiche are best served warm, but still taste awesome at room temperature!