Hash Brown Quiche Cups
Delicious snack-sized quiche made in a muffin tin with a healthy sweet potato hash brown crust for texture and a creamy filling made with a secret ingredient!
Here you can find more information about adjusted portion sizes 12 here
STEP 11 Min
STEP 25 Min
STEP 312 Min
STEP 45 Min
STEP 51 Min
STEP 64 Min
STEP 72 Min
STEP 820 Min
STEP 95 Min
STEP 101 Min
STEP 1 of 10
Preheat the oven to 170°C and grease a 12-hole muffin tray well with grease spray.
STEP 2 of 10Ingredients: Sweet Potato, Raw, Unprepared, Oil, Olive, Salad Or Cooking
In a bowl, combine the grated sweet potato with the oil and mix until well coated. Divide the sweet potato mixture evenly between the muffin cups, pressing it up the sides of the cup and on the base, making a crust
STEP 3 of 10
Place the tray in the oven to bake for 10-12 minutes.
STEP 4 of 10Ingredients: Mushrooms, White, Raw, Spinach, Raw, Peppers, sweet, red, cooked, boiled, drained, without salt
While the crust is baking, combine the mushrooms, spinach and red pepper in a bowl. Crumble in the feta cheese, cheddar cheese and season with salt and pepper. Divide this mixture evenly between the muffin cups, filling them about ¾ way full.
STEP 5 of 10Ingredients: NESTLÉ Cremora Original
In a large mixing bowl, combine ¾ cup of hot water with the Nestlé CREMORA Original and whisk well, ensuring that the mixture is well combined and lump free.
STEP 6 of 10
Set aside to cool.
STEP 7 of 10Ingredients: Egg, Whole, Raw, Fresh
Once the mixture is cool, add in the eggs and whisk well until smooth. Pour this mixture evenly over the filled muffin cups
STEP 8 of 10
Place the tray in the oven and bake for 20 minutes or until the top is golden and the quiche is cooked through.
STEP 9 of 10
Remove the quiche from the oven and allow to cool for 5 minutes.
STEP 10 of 10
Using a small knife, gently loosen them from the tray and pack on a platter. Serve with a sweet chilli dipping sauce and a green salad and ENJOY!