Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating
Jackie Mills, R.D.
Recipe by Coastal Living December 2012

Gallery

Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
12 mins
cook:
8 mins
bake:
14 mins
total:
34 mins
Yield:
Makes about 2 1/2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Advertisement
Advertisement