This recipe (and photo) from Foodland Ontario, foodlandontario.ca, will inspire you.
The combination of sour cream, milk and eggs create a creamy custard centre in these easy handheld quiches.
Preparation Time: 20 minutes
Cooking Time: 5 minutes; Baking Time: 50 minutes
Makes: 12 quiche
Crust:
2 tbsp (25 mL) melted butter
3 Ontario potatoes, peeled and coarsely grated (about 2 cups/500 mL)
1 Ontario onion, minced
1 Ontario large egg, lightly beaten
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
Filling:
2 tbsp (25 mL) butter
1 cup (250 mL) sliced Ontario mushrooms
1 cup (250 mL) finely shredded Ontario cabbage
1/4 cup (50 mL) each diced Ontario onion and carrot
1/2 tsp (2 mL) each dried thyme and salt
2/3 cup (150 mL) each Ontario milk and sour cream
3 large Ontario eggs, lightly beaten
3/4 cup (175 mL) shredded Swiss-style cheese
1/4 tsp (1 mL) each pepper, nutmeg and sweet paprika
Instructions
Crust: Brush 12 cups of nonstick muffin pan with melted butter (see Tips).
In bowl, combine potatoes, onion, egg, flour, salt and pepper; divide among muffin cups, pressing evenly up sides and over bottoms. Bake in 400°F (200°C) oven for 20-25 minutes until crisp-browned at edges. Reduce oven to 350ºF (180ºC).
Filling: Meanwhile, in medium nonstick skillet, melt butter over medium-high heat. Cook mushrooms, cabbage, onion, carrot, thyme and 1/4 tsp of the salt, stirring for about 5 minutes, until soft. Let cool slightly.
In bowl, whisk together milk, sour cream, eggs, pepper, nutmeg, if using, and remaining salt.
Sprinkle cheese into potato crusts, spoon vegetable mixture on top. Pour in milk mixture. Sprinkle tops with paprika.
Bake in 350°F (180°C) oven for 30 to 35 minutes or until top is set and knife inserted in centre comes out clean. Let cool in pan on rack slightly; run knife around edges to remove from pan. Serve warm or at room temperature.
Nutritional Information
1 quiche
Protein: 6 grams
Fat: 10 grams
Carbohydrate: 12 grams
Calories: 160
Fibre: 1 gram
Sodium: 10 mg
