Mini Quiche? Yes please! These are fun to make, and fun to eat. You can be creative with the ingredients. Add lots of your favourite veggies, try different cheeses (or no cheese at all), and spice things up with herbs and seasonings. Perfect for breakfast, lunch or dinner.

2 Tbsp. olive oil

2 medium potatoes grated

Filling: ¼ c each: diced onion, diced red pepper, diced yellow pepper,

chopped broccoli florets, crumbled feta cheese

1 clove garlic, crushed or finely diced

7 eggs, beaten

1 tsp. Italian seasoning

Salt and pepper

Crust:  Preheat oven to 425 degrees. Lightly grease the cups of a “Jumbo” muffin pan, using the olive oil.

Squeeze out the liquid from the grated potato.  Place the grated potato in a bowl. Add 1 egg, salt and pepper, and mix. Spread potato mixture evenly on the bottoms of the muffin cups. Bake for 15 minutes, or until golden brown. Remove from the oven. Reduce the oven temperature to 375 degrees.

Filling: On top of the potato crusts, layer the onion, peppers, broccoli, feta cheese, garlic and spices, divided evenly amongst each muffin cup. Pour the 6 beaten eggs on top of the vegetables and cheese.  Bake at 375 degrees for 30 minutes, or until the egg is set.  Makes 6 mini quiche.

Yours in good health,

Caryn