Potato Crusted Bacon Mushroom Asparagus Mini Quiches

I love quiche but it’s something I really haven’t made much since we made the change to gluten free.  Somewhere I heard or saw SOMETHING that gave me the notion of trying to make it with a potato crust–essentially hash browns.  This weekend, I finally got around to giving the idea a try.  I can’t say as it necessarily tasted like what I think of as quiche, but it was still darn tasty.  More like perfect little breakfast casseroles.  Hubs declared this one a keeper.  Makes 6 servings of 2 mini quiches each at 257 calories and 16 grams of fat.

Ingredients:

  • 2 cups red potatoes (about 4 small ones, grated on the big opening on your box grater)
  • 1 tsp kosher salt
  • 2 tbs unsalted Butter
  • 3 eggs
  • 1/2 cup light mayonnaise
  • 1/4 cup fat free half and half
  • 1/4 cup skim milk
  • 1 tsp corn starch
  • 1 pinch kosher salt
  • 1 pinch pepper
  • 6 slices thick slices bacon
  • 2 cups chopped mushrooms
  • 1 cup chopped asparagus
  • 2 tbs shallot, finely diced
  • 4 ounces 2% cheddar cheese, grated

 

 

Directions:

 

1. Preheat oven to 400 degrees.

2. Cover a rimmed baking sheet with heavy aluminum foil and set a baking rack inside it.  Layer your bacon over this.

3. Slide the bacon into your preheated oven and set your timer for 30 minutes.

4. Grate your potatoes on the big hole side of your box grater.

5. Sprinkle with a teaspoon of the kosher salt and mix, then let sit for about 5 minutes.

6. Melt the 2 tablespoons of butter into another bowl.

7. Squeeze the excess liquid from the potatoes and toss into the butter bowl.

8. Toss potatoes until well coated in the butter.

9. Spray 2 muffin tins with cooking spray.

10. Divide the shredded potatoes between each muffin cup and press down and up the sides of the pan.

11. Slide in with the bacon and allow to bake off with the bacon.

12. You might need to add another 5 minutes…you’ll want your potatoes to be crisping up a bit.

13. Meanwhile, beat together your eggs, mayo, half and half, milk, corn starch, salt, and pepper.

14. Add in your cheese.

15. Add in the chopped mushrooms and asparagus.

16. When the bacon comes out of the oven, blot with paper towel, then carefully chop (I used tongs and a knife because this stuff is HOT).

17. Add the chopped bacon to the mix.

18. Spoon filling into each prebaked potato crust.

19. Reduce oven heat to 350 degrees and bake for 25-30 minutes.

20. You’ll want to allow it to rest for at least 5 minutes so that you can actually remove the quiches from the muffin cup.  You could totally use paper muffin liners but I never have any around and don’t think of it.

 

 

Potato Crusted Bacon Mushroom Asparagus Mini Quiches
 
I love quiche but it's something I really haven't made much since we made the change to gluten free.  Somewhere I heard or saw SOMETHING that gave me the notion of trying to make it with a potato crust--essentially hash browns.  This weekend, I finally got around to giving the idea a try.  I can't say as it necessarily tasted like what I think of as quiche, but it was still darn tasty.  More like perfect little breakfast casseroles.  Hubs declared this one a keeper.  Makes 6 servings of 2 mini quiches each at 257 calories and 16 grams of fat.
Author:
Recipe type: Brunch
Cuisine: Gluten free
Ingredients
  • 2 cups red potatoes (about 4 small ones, grated on the big opening on your box grater)
  • 1 tsp kosher salt
  • 2 tbs unsalted Butter
  • 3 eggs
  • ½ cup light mayonnaise
  • ¼ cup fat free half and half
  • ¼ cup skim milk
  • 1 tsp corn starch
  • 1 pinch kosher salt
  • 1 pinch pepper
  • 6 slices thick slices bacon
  • 2 cups chopped mushrooms
  • 1 cup chopped asparagus
  • 2 tbs shallot, finely diced
  • 4 ounces 2% cheddar cheese, grated
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover a rimmed baking sheet with heavy aluminum foil and set a baking rack inside it.  Layer your bacon over this.
  3. Slide the bacon into your preheated oven and set your timer for 30 minutes.
  4. Grate your potatoes on the big hole side of your box grater.
  5. Sprinkle with a teaspoon of the kosher salt and mix, then let sit for about 5 minutes.
  6. Melt the 2 tablespoons of butter into another bowl.
  7. Squeeze the excess liquid from the potatoes and toss into the butter bowl.
  8. Toss potatoes until well coated in the butter.
  9. Spray 2 muffin tins with cooking spray.
  10. Divide the shredded potatoes between each muffin cup and press down and up the sides of the pan.
  11. Slide in with the bacon and allow to bake off with the bacon.
  12. You might need to add another 5 minutes...you'll want your potatoes to be crisping up a bit.
  13. Meanwhile, beat together your eggs, mayo, half and half, milk, corn starch, salt, and pepper.
  14. Add in your cheese.
  15. Add in the chopped mushrooms and asparagus.
  16. When the bacon comes out of the oven, blot with paper towel, then carefully chop (I used tongs and a knife because this stuff is HOT).
  17. Add the chopped bacon to the mix.
  18. Spoon filling into each prebaked potato crust.
  19. Reduce oven heat to 350 degrees and bake for 25-30 minutes.
  20. You'll want to allow it to rest for at least 5 minutes so that you can actually remove the quiches from the muffin cup.  You could totally use paper muffin liners but I never have any around and don't think of it.

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