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Mini Potato and Carrot Quiche Cups

Prep Time 10 minutes
Cook Time 50 minutes
Servings 12 quiche cups

Ingredients

  • 2 medium red potatoes
  • cooking spray
  • salt and pepper
  • 6 large eggs
  • ¼ teaspoon garlic powder
  • 1/3 cup unsweetened plain almond milk
  • ¼ cup shredded cheddar cheese optional
  • 1/3 cup grated carrot

Instructions

  • Preheat the oven to 350 degrees. Grease a large muffin tray.
  • Slice the potatoes halfway through lengthwise. Spiralize on Blade A to yield chip slices.
  • Place the potatoes into the muffin cavities so they overlap and cover the bottom and sides of the muffin cavity. You may need to trim the potato pieces to fit. Spray the potatoes with more cooking spray and season lightly with salt and pepper.
  • Bake the potatoes for 20 minutes, until tender. Let cool for 5 minutes. Keep the oven on.
  • Meanwhile, in a medium bowl, whisk together the eggs, garlic powder, almond milk, cheese, and carrot.
  • Once the potatoes are done cooking, pour the egg mixture into the muffin cavities, about ¾ of the way full. Bake for 25 minutes or until eggs puff up and are set in the center.
  • Remove the muffins from the oven and let cool 5 minutes before popping out of the muffin cavities.