Mini Veggie Quiche with Potato Crust

The combination of sour cream, milk and eggs create a creamy custard centre in these easy handheld quiches. Enjoy them with a green salad for a light meal or add them to a brunch menu for something guests will savour.

Preparation time

20 minutes

Ready in

1 hr 15 min

Cooking Time: 5 minutes
Baking Time: 50 minutes

Makes

12 quiche

Cook Mode

(prevents screen from going dark)

Ingredients

Crust:

  • 2 tbsp (25 mL) melted butter
  • 3 Ontario Potatoes (about 1 lb/500 g), peeled and coarsely grated (about 2 cups/500 mL)
  • 1 Ontario Onion, minced
  • 1 Ontario Large Egg, lightly beaten
  • 2 tbsp (25 mL) all-purpose flour
  • 1/2 tsp (2 mL) each salt and pepper

Filling:

  • 2 tbsp (25 mL) butter
  • 1 cup (250 mL) sliced Ontario Mushrooms
  • 1 cup (250 mL) finely shredded Ontario Cabbage 
  • 1/4 cup (50 mL) each diced Ontario Onion and Carrot
  • 1/2 tsp (2 mL) dried thyme leaves
  • 1/2 tsp (2 mL) salt
  • 2/3 cup (150 mL) Ontario Milk
  • 2/3 cup (150 mL) Ontario Sour Cream
  • 3  Ontario Large Eggs, lightly beaten
  • 3/4 cup (175 mL) shredded Swiss-style cheese
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) ground nutmeg (optional)
  • 1/4 tsp (1 mL) sweet paprika 
     

Instructions

Crust: Brush 12 cups of nonstick muffin pan generously with melted butter (see Tips).

In bowl, combine potatoes, onion, egg, flour, salt and pepper; divide among muffin cups, pressing evenly up sides and over bottoms. Bake in 400°F (200°C) oven for 20 to 25 minutes until crisp-browned at edges. Reduce oven to 350ºF (180ºC).

Filling: Meanwhile, in medium nonstick skillet, melt butter over medium-high heat. Cook mushrooms, cabbage, onion, carrot, thyme and 1/4 tsp (1 mL) of the salt, stirring for about 5 minutes, until soft. Let cool slightly.

In bowl, whisk together milk, sour cream, eggs, pepper, nutmeg, if using, and remaining salt.

Sprinkle cheese into potato crusts, dividing equally; spoon vegetable mixture on top. Pour in milk mixture. Sprinkle tops with paprika.

Bake in 350°F (180°C) oven for 30 to 35 minutes or until top is set and knife inserted in centre comes out clean. Let cool in pan on rack slightly; run knife around edges to remove from pan. Serve warm or at room temperature.

Tips:

  • Use the coarse side of a box grater to grate the potato.
  • If you have an older muffin pan, use parchment paper liners or small parchment circles on the bottom of the cups for easier removal. 
  • If your muffin pan is older, it may also have a smaller volume, this recipe works best in muffin pans with cups 3 inches (7.5 cm) diameter at the top and 1-1/2 inches (3.5 cm) deep.
     

Nutritional Information

1 quiche

  • Protein: 6 grams    
  • Fat: 10 grams
  • Carbohydrate: 12 grams
  • Calories: 160
  • Fibre: 1 gram
  • Sodium: 10 mg 
     

Recipe tags

AppetizersSide dishes

Share this recipe: