Don’t you hate it when sick people refuse to stay at home? I do. Like when you’re on public transit and a rider is sucking back mucus, or you’re at work and hear a colleague hacking up a lung. (Um, perhaps I shouldn’t be using these lovely images in a food blog…).
That’s why I’m grateful and appreciative when sensible people, like my best friend Jen, decide not to expose others to their germs. I had invited Jen and her family over to our place for brunch last weekend, but she backed out because everyone had caught a miserable cold.
Despite the cancellation I still wanted to adapt this quiche recipe, but didn’t want to be stuck with a lot of leftovers. So I decided to miniaturize it.
This recipe was tasty enough, but it didn’t really wow me. The hash brown crust, the primary allure of the recipe, was a bit soggy in places – even though I pressed the potatoes dry as instructed.
Granted, I used my cheap toaster oven to bake this and sometimes when you drastically reduce a recipe, you don’t always get the best results.
Have you ever made a full-sized hash brown crust? And did it work for you?
Mini Quiche with a Sweet Potato Hash Brown Crust
Adapted from Meg Kat
¼ cup shredded sweet potatoes
1 tsp vegan margarine
One large egg
Splash of rice milk
¼ cup chopped spinach (or any other veggie to your liking)
1 tbsp vegan daiya cheese
Salt and pepper, to taste
Preheat toaster oven (or regular oven) to 400 degrees F. After shredding the potatoes soak them in a bowl of water for 10 minutes to get rid of extra starch, then drain and get them as dry as you can.
After drying, toss the potatoes with vegan margarine, salt and pepper, then press into the bottom and sides of a ramekin form a crust. Bake for 15-20 minutes until it’s lightly browned.
Whisk the egg together with the rice milk, then add spinach and cheese. Sprinkle in salt and pepper to taste. Pour into your prepared sweet potato crust and bake for another 12-15 minutes, or until egg is set.