Makes: 12 mini quiches
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 3 cups leftover mashed potatoes
- 5 eggs
- 1 cup cheddar cheese, grated
- ½ cup whole milk
- ½ cup heavy cream
- ¼ cup chives, chopped
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a muffin pan. Sprinkle 1 tbsp cheddar cheese in each muffin cup and set aside.
- In a medium bowl, mash together the leftover potatoes with one egg.
- Scoop ¼ cup of the potato mixture into each muffin cup. Use a small ramekin to press the potatoes into the cup, creating an indentation in the potatoes for the quiche filling.
- Whisk the remaining cheese, eggs, milk, cream, chives, salt, and pepper. Pour the quiche mixture into the center of each potato-crusted muffin cup.
- Bake for 25 to 30 minutes, or until the tops are lightly golden and the quiche is set.
- Serve warm and enjoy!