Mini potato quiches

Name: mini potato quiches
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 600 g crumbly potato; 2 tl dried rosemary; 3 el sunflower oil; 100 g breakfast bacon; 3 bunch onion; 75 g Parmigiano Reggiano; 125 ml fresh cream; 3 medium sized egg

Mediterranean mini potato quiches with rosemary, bacon, spring onion, cheese, eggs and cream

Ingredients

Kitchen Stuff

1 food processor
1 muffin mold with 12 cavities

Directions

Preheat the oven to 200 ° C.
Peel the potatoes and grate them in the food processor with a fine grater.
Put the potato in a bowl and mix with the rosemary, oil and salt.
Divide the potato over the cavities of the greased form. Push well so that trays appear.
Put the mold in the oven for about 15 minutes until the potato is golden brown. Take out of the oven.
Cut the bacon into pieces. Heat a frying pan and fry the bacon for 4-6 minutes.
Cut the spring onions into rings. Grate the cheese.
Mix the whipped cream, cheese and eggs with a whisk.
Divide the bacon and the spring onion over the potato boxes. Pour the egg-cream mixture over it.
Lower the oven temperature to 175 ° C and fry the quiches for about 15 minutes. Allow to cool slightly and remove them with a spoon from the mold. Bon appétit! .