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Mini Potato Crusted Quiche

Makes 4 Servings

Macros: 99 cal, fat 7g, carbs 7g, fibre 1g, protein 3g


1 1/3 Tbsp Avocado Oil (divided)

2 cups Water

1 1/3 Russet Potato (peeled, chopped)

2 2/3 Tbsp Unsweetened Almond Milk

1 1/3 Egg

1 1/3 Tbsp Parsley (chopped)


Preheat the oven to 400ºF (204ºC) and lightly coat a mini muffin tin with half of the avocado oil.

In a medium saucepan, bring the water to a boil and add the potatoes. Boil the potatoes for 10 to 12 minutes or until soft.

Drain the water and add the almond milk and remaining avocado oil. Mash together until smooth.

Add a spoonful of mashed potato to the muffin tray and use a spoon to create a funnel in the middle. Bake for about 10 minutes and remove from the oven.

Whisk the eggs and pour the egg mixture into the funnel created in each potato crust. Top with parsley. Bake again for another 5 to 7 minutes or until the egg is set. Let it cool and remove with a spoon or small spatula. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.

Serving Size: One serving is two mini potato quiches.

More Flavour: Add salt and pepper to taste.

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