Individual veggie egg pies with crispy potato crust 


There was another work potluck! This time, it was breakfast. And short notice. And I’m still in vegetarian week for the most part.

So I did some research and made my own recipe for individual vegetarian quiche with real russet potato hashbrown crust. 

You will need a 12 cup muffin or cupcake tin. Here’s the recipe, it turned out great:

Ingredients:

Four russet potatoes

Butter for greasing pan

One small tomato, chopped

One green spring onion, chopped

Four button mushrooms, chopped finely

Four eggs

2 teaspoons dried oregano

2 teaspoon garlic herb seasoning

Ground fresh pepper

1/4 teaspoon turmeric 

1/4 teaspoon salt

Directions:

  1. Wash and Pierce potatoes with work. Microwave on high for one minute. Turn potatoes. Microwave on high for one more minute. Remove and wash with cold water.
  2. Peel potatoes and grate with large setting.
  3. Season potatoes with half dried oregano, half garlic and herb seasoning.
  4. Press potato mixture into greased muffin pan all the way up to the edges. Bake in 375° oven for ten minutes to crisp up. 
  5. Mix eggs, vegetables and remaining seasonings.
  6. Fill hashbrown crust with egg mixture and bake for 15 more minutes.

 

Season grated potatoes. Photography and recipe by Serena Alibhai

 
Push potato mixture into muffin tray. Photography and recipe by Serena Alibhai
  

Push potatoes all the way up besides, they will shrink as they cook. photography by Serena Alibhai
     
 
   
 
  
  
  

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