We all know that we eat eggs on Easter (even if they are chocolate!). So, what better way to honour that than with these deliciously savoury, cheesy potato crust quiche nests. You’ll just love the crispy texture that baked cheese adds to the potato cups – it is the perfect match for the soft egg, ha
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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
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Select all ingredients
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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.
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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.
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Place ham, shallot and remaining cheese in a bowl. Mix well to combine. Divide the mixture evenly among the prepared hash brown cases.
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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.
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