Mini Quiche with a Sweet Potato Hash Brown Crust

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.

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6 Responses to Mini Quiche with a Sweet Potato Hash Brown Crust

  1. Amber November 18, 2010 at 11:09 am #

    Looks delicious and I like the idea of a hashbrown quiche…I know that with sweet potatoes in general if you want them to get crispy they often need to be twice baked and cooled inbetween…I see that you pre-baked them tho, so other than that I’m really not sure what to say.

    I wondered tho, where did you find Daiya Cheese locally? I’ve been wanting to find it, but I thought you could only get 5lb bag at karmavore in new west…I’m scared to buy that much before I know if its good! I’m going to the states tomorrow and am hoping to find some there, but if you found some locally…please spill the beans!

    amber :)

  2. Amber November 18, 2010 at 11:11 am #

    OMG I just researched bc and it looks like its way more availalbe!! Even at the choices near my work…YIPPEE…must get some!

    • sondibruner November 18, 2010 at 12:16 pm #

      Daiya is all over the place now! It’s at Whole Foods and even at many of the little markets near me on the Drive. It’s awesome. We like the cheddar a bit more than the Italian, but that’s just us. We’ve gotten the big block from karmavore and we’re going to get it again – it’s a bit more environmentally friendly to buy the big block, than in the packages. It freezes really well – we just cut it up into chunks and take it out as we need it. And you can actually order it online from karmavore too.

      • Amber November 18, 2010 at 1:02 pm #

        Thanks Sondi, its such great news that its available everywhere now!! I looked for it a couple months ago but couldn’t find it.

        I’m hoping that the boy will like it, so I want to buy the little pack first and try it out, but I heard that it freezes well, so getting the big pack makes sense if he likes it. The big one is a block then not grated?

        • sondibruner November 18, 2010 at 1:12 pm #

          You can buy the 5lbs of Daiya either in a big block or shredded. We buy it in the block, since we don’t always need the cheese to be shredded (like for grilled cheese sandwiches).

  3. Julie November 18, 2010 at 9:04 pm #

    Hey Sondi, I’ve made something similar but with just regular potato sliced thin–two layers–and it worked out really well. Julie

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