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muffin tin mushroom quiche

A simple yet satisfying alternative to traditional quiche, these potato crusted miniatures are gluten-free and perfect for packing into lunch boxes, picnic baskets or eating out of hand while on the go. To make a full-sized quiche, double the potato crust ingredients and bake in a standard 9-inch pie plate.

Muffin Tin Mushroom Quiche with Potato Crust
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  • For the crust:
  • 1 1/2 tablespoons butter, melted
  • 1 large Ontario russet potatoes, peeled
  • 1 large egg, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the quiche:
  • 2 tablespoons olive oil
  • 1/3 cup thinly sliced Ontario yellow onions
  • 1 lb. assorted Ontario mushrooms, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 6 large eggs
  • 1 ½ cups light cream (or milk)
  • 3 ounces crumbled goat cheese
  • 2 tablespoons chopped green onions or fresh dill


  1. Preheat the oven to 425°F. Brush the bottom and sides of each well of a 12-cup muffin tin with some of the melted butter and set aside.
  2. Using the largest holes on a box grater, shred the potatoes onto a clean dishtowel. Gather the ends of the towel together and thoroughly wring out the excess liquid into the sink. Transfer the potatoes to a medium mixing bowl and add the egg, remaining butter, salt and pepper. Toss to combine.
  3. Press the potato mixture into the wells of the prepared pan with your fingers, covering the bottom evenly.
  4. Transfer the muffin tin to the oven and bake until the potatoes are set and golden brown, 10 to 15 minutes. Remove the baking pan from the oven and let cool for 10 minutes. Reduce the oven to heat 350°F.
  5. While the crust is cooking, work on the filling. Heat oil in a large non-stick skillet over medium heat. Sauté the onions for a minute, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms release all of their moisture, and get browned and slightly crisp, about 10 minutes.
  6. Whisk together the eggs, cream and goat cheese and season well with salt and pepper. Scatter the mushrooms and onions over the potato crust. Pour the egg mixture into the wells, filling to just below the rom. Sprinkle with green onions or fresh herbs. Bake for 15 to 20 minutes or until the centre of the quiche is set but soft, slightly puffed and golden brown. Allow to cool for at least 15 minutes before serving.

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