Potato Crusted Mini Quiche

Make quiche healthier (and easier) with a mashed potato crust. These Potato Crusted Mini Quiche are packed with Italian herb and mozzarella flavor!

Cooking for a crowd

Parties are notorious for munching, and we always try to include a healthier choices in the spreads when we entertain. It has been a learning curve as to what healthier options Tim’s friends will gravitate to or politely avoid, but they’re getting better about trusting my cooking. And the gals in the group always appreciate the lighter fare.

It’s times like those that the highest compliment someone can pay the food is “You would never guess that this is actually good for you.”

Then, I do a happy dance.

Our potato crusted quiche recipe

These cute mini quiche are the perfect addition to an appetizer or brunch spread. The quiche are made lighter by using a mashed potato crust, which means there’s no butter in the crust, and it’s gluten free.

As an added bonus, mashed potatoes are a whole lot easier to deal with than cutting a bunch of mini circles of pie crust. (If you’ve ever tried, you know.)

The filling for our quiche takes this French dish for an Italian spin with a flavorful blend of spinach, Italian herbs, and mozzarella. It’s a flavor-packed filling that is sure to please!

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Potato Crusted Mini Quiche

Make quiche healthier (and easier) with a mashed potato crust. These Potato Crusted Mini Quiche are packed with Italian herb and mozzarella flavor!

Yield: 24 mini quiche

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Brunch

Cuisine: Italian-American

Servings: 12 people

Author: Sarah | Curious Cuisiniere

Ingredients

For the Crust (OR use 1/2 c leftover mashed potatoes)

• 2 large potatoes, peeled and diced
• Salt and garlic powder (to taste)

For the Quiche

• 1 c chopped spinach (if using frozen spinach make sure it is well thawed, drained, and patted dry)
• ¼ sweet onion, minced
• 6 leaves fresh basil, minced
• 1 garlic clove, minced
• ½ tsp oregano
• 1/8 tsp salt
• 3 eggs
• ¾ c milk
• ½ c mozzarella cheese

Instructions

• Preheat your oven to 350F.
• If making mashed potatoes: Place diced potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes until soft. Drain all but ¼ c of the cooking liquid. Using an electric hand mixer, mash potatoes with garlic and salt to a very smooth consistency.
• Spoon roughly 1 teaspoon of mashed potatoes into the bottom of each section of your greased mini muffin tin. Press to the bottom and slightly up the sides to form a ‘crust’.
• Bake potato crusts for 20 minutes or until they start to turn golden brown, in the preheated oven.
• In a medium bowl, combine dry spinach with onion, basil, garlic, oregano and salt. Toss to mix well.
• In a 2 c liquid measuring cup (or small bowl) beat eggs and milk until well combined.
• When your crusts come out of the oven, immediately measure or pour (this is where the liquid measuring cup will come in handy) roughly 1 Tbsp egg mixture into each cup. Add ½ tsp of spinach mixture and ½ tsp mozzarella cheese to each cup as well. Top off with additional egg mixture if needed.
• Bake mini-quiche 15-20 minutes at 350F, or until they have set and are firm to the touch.
• Let the quiche cool for 5 minutes in the pan on a wire rack before removing the quiche from the pan to cool on the rack.

Notes

While this recipe is made to be baked in a mini-muffin tin, larger, individual-serving quiche can be made in a regular sized muffin tin. Baking times will just need to be adjusted to be sure the quiche is firm.

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/