Quiche Filling
- 3 large eggs
- 1 tablespoon minced fresh chives
- 1/3 cup shredded mozzarella cheese
- 1/3 cup fresh baby spinach, thinly sliced
- ½ cup cooked and chopped bacon rashers
Smashed Avocado Egg:
- 1 avocado
- ½ cup crumbled feta
- Juice from ¼ lemon
- Salt and pepper to taste
Method
1. | 1. Preheat oven to 225°. Grease eight muffin cups. |
2. | n a bowl, whisk egg, salt and pepper until blended; stir in broken hash browns and parmesan cheese. To form crusts, press about 1/4 cup of this mix onto bottom and up sides of each prepared muffin cup. Bake 14-17 minutes or until light golden brown.
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3. | For quiche filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake 6-8 minutes longer or until a knife inserted near the centre comes out clean.
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4. | For the avocado egg, mix together smashed avocado with feta, lemon and salt & pepper. Form egg/quenelle shape using 2 teaspoons. Gently place onto each nest and serve.
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Easter Hash Brown Quiche Nests
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | 1. Preheat oven to 225°. Grease eight muffin cups. |
2 | n a bowl, whisk egg, salt and pepper until blended; stir in broken hash browns and parmesan cheese. To form crusts, press about 1/4 cup of this mix onto bottom and up sides of each prepared muffin cup. Bake 14-17 minutes or until light golden brown.
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3 | For quiche filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake 6-8 minutes longer or until a knife inserted near the centre comes out clean.
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4 | For the avocado egg, mix together smashed avocado with feta, lemon and salt & pepper. Form egg/quenelle shape using 2 teaspoons. Gently place onto each nest and serve.
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