For the crust/shell
2 cups shredded potatoes
2 tbsp butter
salt & pepper to taste
For the filling
3-4 cloves of garlic (minced)
1 small red onion (finely chopped)
1 cup cream
1 cup shredded cheddar cheese
1 tsp flour
1 cup each of chopped brocolli & mushrooms
Grease a muffin pan. Drain the shredded potatoes on a paper towel. Toss them in melted butter, salt & pepper. Press this to form the crust of the quiche into the cups of the muffin pan.
Bake this in a 450F pre-heated oven for 20-25 mins till the crust is golden brown.
Add 1 tsp of flour to the cream. Stir in the shredded cheese & set aside.
Heat a tsp oil in a pan. Saute the garlic & onions till they are light golden. Add the chopped brocolli & mushrooms. Cook them till they are tender.
Turn off the heat & when it cools down to room temperature, add the cream & the cheese mixture.
Scoop the mixture into the baked crust.
Bake the crust with the filling in a 350F pre-heated oven for 20-25 mins till the top is a light golden.