Sunday, November 27, 2011

Mini Eggless Quiche


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.

While the crust is baking, prepare the filling.

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.

Bring down the temperature of the oven too 350F.

Bake the crust with the filling in a 350F pre-heated oven for 20-25 mins till the top is a light golden.

Serve warm.

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