Personal Rosemary Quiche {with potato crust}

by Lauren

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This year all of our girlfriends decided to take part in the March Madness madness. The buy in is a bottle of wine.

You should have seen how confused everyone was attempting to fill in brackets. 27 back and forth emails to each other full of confusion. “Wait…I have to create an ESPN log in?”, “I can’t find the bracket!”, “What are we supposed to doooooo?!”

It was fun for approximately three days but I’ve already lost. Probably because I picked my teams soley based on the coolest mascots.

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I was going to make plain ‘ol rosemary potato frittata but then I had an idea. Why not make the potato the crust? Crispy potatoes in any form are by far my favorite kind. Crispy fries, crispy hash browns, crispy potato chips.

SO I made a crispy potato cup and filled it with fresh rosemary, parmesan and eggs. It. was. to die for.

For some reason the simplicity of the flavors of this little egg cuplet were so perfectly paired that it was literally one of the more delicious, healthful, breakfasts I’ve made.

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Notice I said healthful. I wouldn’t lie to you guys, while this is a absolutely fabulous dish, stuffed french toast or freshly baked donuts trumps this any day.

These would be such a great breakfast treat for your family on Easter Sunday. You can whip them up in less than 30 minutes and give everyone a personalized gourmet egg cup!

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Personal Rosemary Quiche {with potato crust}
Makes 6 servings

Ingredients
1 russet potato, very thinly sliced
2 teaspoons fresh rosemary, chopped
1/2 cup onion, chopped
3 eggs
1/4 cup half & half
1/3 cup fresh parmesan
1/4 teaspoon salt
1/2 teaspoon pepper

Directions
Preheat oven to 375 degrees. Spray a muffin tin with nonstick cooking spray.

Sauté onions until translucent. Add rosemary, salt and pepper and cook 1-2 more minutes, until fragrant. Place a slice of potato at the bottom six muffin cups. Line the sides of each cup with more sliced potato. Bake for 15-20 minutes.

Whisk together eggs and milk then add onions. Evenly pour egg mixture into the potato cups. Bake 25 minutes, until egg is set. Serve with fresh parmesan.

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From the Little Yellow Kitchen,

Lauren

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2 Comments to “Personal Rosemary Quiche {with potato crust}”

  1. Amazing! This is a great gluten-free option for people who can’t have quiche with crusts. Also, potatoes rock.

  2. The potato crust is a brilliant idea and such an artful presentation. I love it! I’ve done a similar egg dish where I have lined muffin tins with proscuitto,, but now I want to try your recipe with potatoes. A very clever and delicious looking dish. Thanks for the recipe!