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Potato Crusted Mini Quiches

Potato Crusted Mini Quiches

  • Author: Shannon Doleac
  • Prep Time: 25 mins
  • Cook Time: 48 mins
  • Total Time: 1 hour 13 mins
  • Yield: 6 1x


  • 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
  • 1/3 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 1/4 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.