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Hashbrown Quiche Cups

This dish is a yummy and nutritious way to start your day! Packed with protein, these cheesy tater bites are also an ideal pre or post workout snack.
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Print Recipe
Total Time90 Mins
Prep Time30 Mins
Cook Time60 Mins
ServingsServes 12
Prep Method: Baked

Dish

AppetizerBreakfast/BrunchSnack

Prep Time

30 Mins

Cook Time

60 Mins

Serving

Serves 12

Description

This dish is a yummy and nutritious way to start your day! Packed with protein, these cheesy tater bites are also an ideal pre or post workout snack.

Ingredients

  • 18-20 slices Frozen Potato slices
  • 4 eggs
  • ⅓ cup Cheddar Cheese
  • ½ tsp Sea Salt
  • ¼ tsp Ground Pepper
  • ¼ cup Milk
  • ¼ cup Cream
  • Salt and Pepper
  • 500g Spinach
  • 6-8 pcs Shiitake Mushrooms
  • 1 large White Onion

Preparation

Hashbrown crusts

  1. Pre heat oven to 200C before making the hashbrown crust.
  2. Shred the frozen potato slices and transfer to a bowl.
  3. In the same bowl, add in eggs, cheddar cheese, sea salt, and pepper. Mix well until homogenous.
  4. Spray non-stick cooking spray in muffin tin and divide batter into all 12 portions.
  5. Press down firmly until shaped in a cup. It’s important to really press them down since this crust will hold the quiche together.
  6. Once ready, bake in oven at 200C for 12 to 15 minutes until golden brown.
  7. Place tin in a cooling rack.

Filling

  1. Slice spinach, mushrooms, and white onion accordingly and place in separate prep bowls.
  2. In a pan in high heat, add a little bit of olive oil and sauté mushrooms. Cook for 3 to 4 minutes until soft. Transfer to a plate/bowl, set aside.
  3. On the same pan in medium heat, add a little bit of olive oil again and in the spinach it goes. Cook down until soggy and transfer to a plate/bowl, set aside.
  4. Lastly on the same pan in low heat, add in a little bit of olive oil then sliced onions. Cook down for 20 minutes until soft and translucent. Transfer to a plate/bowl, set aside.
  5. For the egg custard, combine eggs, milk, cream, salt, and pepper.

Assembly

  1. Pre heat oven to 140C before assembling.
  2. Evenly distribute the cooked spinach, mushrooms, and onions in each hashbrown crust.
  3. Pour in egg custard in each of the tin until full.
  4. Optional to add cheese on top.
  5. Bake at 140C for 12 to 15 minutes to set. To check, insert a toothpick in the middle and when it comes out clean, they are done. If not, bake for 2 more minutes.
  6. Transfer to a cooling rack and let it cool down for 5 minutes
  7. Enjoy these savory mini quiche cups.

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Nutrition Facts Per Serving

Calories

81

Fat

3.1g

Sodium

237mg

Cholesterol

59mg

Carbohydrates

9.3g

Fiber

2g

Protein

4.9g

Potassium

293mg

Sugar

1.6g

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