We are all familiar with the tradition of eating eggs on Easter, and what better way to celebrate than with these savory, cheesy potato crust quiche nests. The crispy texture from baked cheese complements the soft egg, ham, and shallot filling, amplifying the familiar quiche flavors. These nests are perfect for school or work lunches and can be reheated or enjoyed cold.
6 Ingredients
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4 eggs
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8 hash browns, halved
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115g (1 1/3 cups) coarsely grated cheddar cheese
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100g sliced ham, finely chopped
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3 green shallots, finely chopped
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160ml (2/3 cup) pouring cream
4 Method Steps
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Preheat oven to 200C/180C fan forced. Lightly grease a 12-hole, 80ml (1/3 cup) muffin pan with oil and line the bases with baking paper.
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Lightly whisk 1 egg in a large bowl. Crumble over hash browns. Add 1/3 cup of the cheese. Season and mix well. Spoon the potato mixture evenly among prepared muffins holes and mould to create a ‘nest’ shape (see note). Bake for 20 to 25 minutes or until dark golden and crisp on the edges.
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Place ham, shallot and remaining cheese in a bowl. Mix well to combine. Divide the mixture evenly among the prepared hash brown cases.
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Whisk the cream and remaining eggs in a bowl. Season. Carefully pour egg mixture over ham filling. Bake for 15 minutes or until the filling is set. Serve.
RECIPE NOTES
NOTE: To create the nest shape, press the mixture over the base and up sides of the holes right to the top. It may help to use a small glass to press evenly.
How long will mini quiches keep in the fridge?
If kept in an air-tight container, these mini quiche nests will last about 3-4 days in the fridge.
Make it vegetarian!
If you’re looking to turn this into a veggie dish, simply take out the ham and add another of your favourite quiche fillings such as mushrooms or capsicum.
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