Receta [The Recipe Redux ] Mini Quiche With Asparagus and Goat Cheese
This certainly is the time of year for celebrations, and the Recipe Redux theme this month is . . May brings showers . . . and to celebrate showers are brunches. Celebration or not, how can you not enjoy a brunch? You can have breakfast and lunch at the same time! My brunch favorites are usually the breakfast foods; especially the eggs, hash browns and of course the sausage and bacon aren’t so bad either though I try to stay away from them. The recipe I am sharing this month was inspired from a spinach quiche recipe that has been in my family for years. Rather than the traditional crust, I opted to use shredded potatoes, and skim milk instead of cream. Asparagus is in season, so I chose fresh local asparagus; but you can substitute with any kind of vegetables that you like. These mini quiches are perfect to make on a Sunday morning and enjoy the left over’s during the week for a quick grab and go breakfast (or lunch). The eggs, veggies and potatoes all in one bite is like having a little bit of brunch all week!
[The Recipe Redux ] Mini Quiche With Asparagus and Goat Cheese
INGREDIENTS
- 1 Tablespoon Olive Oil + more to oil muffin pan
- 3 medium sized potatoes (partially baked)
- 3 Eggs
- ¾ Cup Skim Milk
- 2 Tablespoons onion Chopped
- Asparagus
- 4 to 5 medium to large white mushrooms
- Pinch of nutmeg
- ¼ Cup of goat cheese
INSTRUCTIONS
Scrub the potatoes and pierce them with a fork ; place in oven pre heated at 400 for about 30 minutes until they are almost done -- with a little firmness to them
Remove potatoes and cool about ½ hour to an hour
Heat olive oil in a pan and add the onions and cook for about 5 minutes until they are soft, stir in the asparagus and mushrooms and cook until they become soft about 5 more minutes
In a separate bowl add the eggs and milk and whisk until well combined; add the nutmeg
Once potatoes are cool enough to handle, peel them and shred them using a grater or food processor
Generously coat the muffin pan with olive oil so that the potatoes don’t stick
Press about ¼ cup of potato into each cup
Place back in oven and bake for about 10 minutes until ends begin to brown, and remove
Pour the egg mixture over the potatoes in each cup and top with goat cheese
Bake for 20 minutes or until edges begin to turn brown and eggs are done
Let cool and remove from muffin pan
2.0
http://simpleandsavory.com/the-recipe-redux-mini-quiche-with-asparagus-and-goat-cheese/
Don't forget to check out some of the yummy brunch dishes below!