The delicious flavours in these mini quiches will have you coming back for more. They make a wonderful breakfast, side dish or snack for any occasion.
Directions
Crust
2 tsp olive oil or melted butter
3 potatoes
1 egg
Changing Habits Seaweed Salt to taste
cracked Changing Habits Pepper to taste
Filling
5 eggs
4 rashers shortcut bacon chopped
2 tbsp basil chopped finely
1 cup grated cheese
1 tomato diced
2 tbsp Spanish onion finely diced
1/3 cup chopped baby spinach leaves
Changing Habits Seaweed Salt to taste
cracked Changing Habits Pepper to taste
Directions
Crust
1
Preheat oven to 170 degrees Celsius.
2
Grease a muffin tray with butter or oil.
3
Peel and grate the potatoes over a sieve. Push down to remove excess liquid and transfer into a bowl.
4
Mix through the egg and salt and pepper.
5
Create a shell with the mixture into each section of the muffin tray,
6
Bake for 20 minutes or until the crust begins to brown slightly.
Filling
7
Combine all filling ingredients in a bowl. Mix well.
8
Spoon the mixture into the potato shells.
9
Return to the oven and bake for a further 30 minutes or until cooked through.
Ingredients
Directions
Crust
2 tsp olive oil or melted butter
3 potatoes
1 egg
Changing Habits Seaweed Salt to taste
cracked Changing Habits Pepper to taste
Filling
5 eggs
4 rashers shortcut bacon chopped
2 tbsp basil chopped finely
1 cup grated cheese
1 tomato diced
2 tbsp Spanish onion finely diced
1/3 cup chopped baby spinach leaves
Changing Habits Seaweed Salt to taste
cracked Changing Habits Pepper to taste
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