These are great little quiches that even your fussy ones will love (providing you fill with a filling they enjoy). They are great served warm or cold, so perfect to add to your kids lunch boxes too. The recipe easily doubles up should you want to make more than what the recipe yields below. It can also be made into one big quiche instead of mini ones, should you prefer to make it like that.
Mini Quiches with a Potato and Parmesan Crust
Makes 6 mini quiches
- 300g of grated potato
- 50g of parmesan cheese, grated
- 250g of cottage cheese (I used a 5% fat organic one)
- 2 eggs
- black pepper
- Olive oil (in a spray bottle)
- your choice of filling for the quiches (I filled 3 with some frozen carrots, sweetcorn and pea and the other 3 with some chopped thawed frozen broccoli)
Preheat oven to 180c or 350f (gas mark 4)
Squeeze excess moisture from grate potato and mix with your grated Parmesan cheese
Line 6 spaces on a muffin tray with some greaseproof paper circle (this is just to make the mini quiches easier to remove)
Firmly press your potato and parmesan mixture into the spaces, so that in covers the bottom and up the side. Spray over the top with your olive oil and place in the oven to bake until slightly golden.
In the meantime, add your cottage cheese and eggs to a blender and blend until smooth. Season with some black pepper.
Once potato/parmesan crusts are golden, remove from oven and equally pour in your cottage cheese/egg mixture into each shell, so that it fills them level to the top. Add your choice of fillings. Then place bake in the oven until the mixture is set and slightly golden on top.
Allow to cool slightly and then carefully remove the quiches from the tray and watch your little ones happily devour these . You will probably find you sneak in a few too.