Ingredients:
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4 eggs
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8 hash browns, halved
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115g (1 1/3 cups) coarsely grated cheddar cheese
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100g sliced ham, finely chopped
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3 green shallots, finely chopped
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160ml (2/3 cup) pouring cream
Instructions:
- Preheat oven to 200C/180C fan forced. Lightly grease a 12-hole, 80ml (1/3 cup) muffin pan with oil and line the bases with baking paper.
- Lightly whisk 1 egg in a large bowl. Crumble over hash browns. Add 1/3 cup of the cheese. Season and mix well. Spoon the potato mixture evenly among prepared muffins holes and mould to create a ‘nest’ shape (see note). Bake for 20 to 25 minutes or until dark golden and crisp on the edges.
- Place ham, shallot and remaining cheese in a bowl. Mix well to combine. Divide the mixture evenly among the prepared hash brown cases.
- Whisk the cream and remaining eggs in a bowl. Season. Carefully pour egg mixture over ham filling. Bake for 15 minutes or until the filling is set. Serve.
NOTE: To create the nest shape, press the mixture over the base and up sides of the holes right to the top. It may help to use a small glass to press evenly.
If kept in an air-tight container, these mini quiche nests will last about 3-4 days in the fridge. Feel free to experiment with different ingredients for this filling, the possibilities are endless!
To make sure the potato nests don't stick to the pan, simply run a butter knife around the inside walls of the muffin pan. A great option is to use silicone muffin trays instead of metal ones. They help you to pop the cheesy quiche nests right out!