Prep Time
12 Mins
Cook Time
8 Mins
Bake Time
14 Mins
Yield
Makes about 2 1/2 dozen
Photo: Jennifer Davick; Styling: Linda Hirst

How to Make It

Step 1

Preheat oven to 375°. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.

Step 2

Combine eggs and next 6 ingredients in a medium bowl; whisk until well-blended. Stir in potato.

Step 3

Spoon about 1 tablespoon egg mixture into each cup of a lightly greased mini muffin pan. Bake 13 to 15 minutes or until lightly browned. Cool in pans on wire racks 5 minutes. Remove from pans; top each quiche with about 1/2 teaspoon sour cream, and garnish, if desired. Serve quiches warm or at room temperature.

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