Latke crust and Vegetable Mini Quiches
Disclaimer: Thank you to The Little Potato Company for sponsoring this blog post! All recipes, wording and opinions are entirely my own.
I don’t know about you, but I can’t wait for spring. The sound of the birds is one of the things I miss most during the veiled winter months, and it brings me so much joy to hear them chirping away once the sun comes out! That, and the feeling of warm sun on my face. *Sigh* It’s the little things!
These mini quiches, cradled in a latke-inspired crust, are perfect little appetizers for brunch or dinner. Not only are they easy to make, but they can be made in advance and enjoyed either cold or slightly warmed. The silky egg filling is almost overflowing with herbs and vegetables, making them fantastic breakfasts on-the-go during the week as well!
Don’t these mini quiches remind you of a bird’s nest? I love the nest-like look of the shredded potato crust- potatoes add a punch of nutrition and are a healthy alternative to a regular tart crust (check out some of these healthy stats!). I crammed in tons of whole foods into this indulgent quiche to ensure it powers us through our busy days. And with a full-time job, freelance work, a blog and a wedding in two months, I have a suspicion I’ll be turning to this recipe quite often!
The Something Blue varietal of potatoes from The Little Potato Company were perfect for this recipe as they’ve got the purple skins and pastel-yellow flesh (springtime colours!) but feel free to use whichever varietal you find at your nearby store.
- 2 cups shredded potatoes, Something Blue varietal from The Little Potato Company
- 1 large egg white
- 1/2 tsp salt
- 1 tbsp butter
- 1 small yellow onion
- 1 garlic clove, chopped finely
- 4 large eggs
- 1/4 cup 35% cream
- 1/4 cup chives, chopped
- 3 tbsp olive tapenade (store-bought or homemade)
- 1 tbsp capers
- 1/4 cup Parmesan cheese
- salt and pepper
- Preheat oven to 400 F. Brush 8 muffin tins with oil.
- Put the grated potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and stir in egg white and 1/4 tsp salt until combined. Spoon the potato mixture into the prepared muffin tin and press evenly onto bottom and sides of each cup. Bake in center of oven until golden, about 20 min.
- Meanwhile, melt the butter in a large frying pan over medium heat. Add onions and cook until softened, about 3 min. Stir in garlic and cook for 2 more mins. Remove from heat.
- In a medium-size bowl, whisk together the eggs, cream, chives, olive tapenade, parsley, capers and Parmesan cheese. Season with fresh pepper and salt, then stir in the onion mixture until combined. Distribute the filling into warm potato cups.
- Bake until quiches are set, about 15 min. Allow to cool for at least 15 minutes before removing them from the muffin tin. Best enjoyed warm or cold.
Recipe inspired by Chatelaine.