Potato Crusted Mini Quiches



Are you looking for a grain-free or gluten-free quiche option that everyone will love? Give these potato crusted mini morsels a try! These are a fabulous menu addition for any brunch, luncheon or hors d’oeurve focused get-together. They also reheat well and are a great on-the-go breakfast option!


Potato Crusted Mini Quiches
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 lb. potatoes, peeled and shredded
  • 2 tbsp. grass-fed butter, melted
  • 1 tsp. sea salt
  • 2 cups arugula, chopped
  • 6 sun dried tomatoes, diced
  • 1 cup shredded sharp cheddar cheese (optional)
  • 8 eggs, whisked
  • ⅓ cup chopped green onion
  • Dash of salt and pepper
  1. Preheat oven to 425ºF.
  2. Place shredded potatoes in a mesh strainer and rinse with cold water, using your hands to toss.
  3. One handful at a time, squeeze out excess water from the potatoes and place potatoes in a large bowl. Toss with butter and salt until well coated.
  4. Line a muffin tin with parchment paper baking wrappers. Place about 2 tbsp. of shredded potato in each cup and press firmly to pack the bottom and allow the potatoes to come part way up the sides.
  5. Bake for about 30 minutes, or until starting to brown.
  6. Remove from oven and reduce the oven temp. to 350ºF.
  7. Place even amounts of arugula in each muffin cup, followed by the sun dried tomatoes and cheese.
  8. Add a scant ¼ cup of egg to each cup and top with green onion, salt and pepper.
  9. Bake for ~ 17 - 18 minutes, or until eggs are set the way you like. Enjoy!
I use a food processor with the grater attachment to quickly shred the potatoes. You can also use a hand grater.


Note: THESE parchment baking cups are awesome! No stick mess and no concern with dyes!


Parchement Baking Cups


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