We all know that we eat eggs on Easter (even if they are chocolate!). So, what better way to honour that than with these deliciously savoury, cheesy potato crust quiche nests. You’ll just love the crispy texture that baked cheese adds to the potato cups – it is the perfect match for the soft egg, ham and shallot filling. These quiche nests take those familiar quiche flavours and just amplify them. What’s more, they make the perfect school or work lunch. I prefer reheating them for about a minute, but I know others who swear by them as a perfect cold dish too!
Allergens: Recipe may contain tree nuts, milk, soy, egg and lactose.
8 hash browns, halved
115g (1 1/3 cups) coarsely grated cheddar cheese
100g sliced ham, finely chopped
3 green shallots, finely chopped
160ml (2/3 cup) pouring cream
4 Method Steps
Preheat oven to 200C/180C fan forced. Lightly grease a 12-hole, 80ml (1/3 cup) muffin pan with oil and line the bases with baking paper.
Lightly whisk 1 egg in a large bowl. Crumble over hash browns. Add 1/3 cup of the cheese. Season and mix well. Spoon the potato mixture evenly among prepared muffins holes and mould to create a ‘nest’ shape (see note). Bake for 20 to 25 minutes or until dark golden and crisp on the edges.
Place ham, shallot and remaining cheese in a bowl. Mix well to combine. Divide the mixture evenly among the prepared hash brown cases.
Whisk the cream and remaining eggs in a bowl. Season. Carefully pour egg mixture over ham filling. Bake for 15 minutes or until the filling is set. Serve.
NOTE: To create the nest shape, press the mixture over the base and up sides of the holes right to the top. It may help to use a small glass to press evenly.
How long will mini quiches keep in the fridge?
If kept in an air-tight container, these mini quiche nests will last about 3-4 days in the fridge.
Make it vegetarian!
If you’re looking to turn this into a veggie dish, simply take out the ham and add another of your favourite quiche fillings such as mushrooms or capsicum.