Mini Hash Brown Quiche Recipe

Ingredients

• 2 Potatoes (Aloo) grated
• 2 tablespoons Butter (Salted)
• 1 tablespoon Corn flour
• 50 ml Milk
• 50 gram Ricotta Cheese or paneer (crumbled)
• 1 teaspoon Corn flour
• 1/2 teaspoon Whole Black Peppercorns
• 1/2 cup Red Yellow and Green Bell Peppers (Capsicum) finely chopped
• 1 Onion finely chopped
• 2 teaspoons Black olives
• 5-10 Spinach Leaves (Palak) finely chopped
• 1 teaspoon Butter (Salted)
• 1/4 cup Mozzarella cheese
• 1/2 teaspoon Dried oregano
• Salt to taste

Steps

1. To begin making the Mini Hash Brown Quiche Recipe, first grease muffin pans with butter.
2. Squeeze the excess water from the grated potatoes and add them to a mixing bowl, add corn flour, mix and then line individual muffin cups with the potato mixture.
3. Using a brush, coat the potatoes with butter and in a preheated oven, bake the potato crust for 25-30 minutes for 180 degrees C or till the time they are nice and crisp.
4. While the crust is baking, grind the crumbled paneer, milk, peppercorns to a paste and set it aside.
5. Heat a pan with butter, add onions, spinach and saute for 1-2 minutes.
6. Add the bell peppers, olives and the ground paneer mixture. Cook the mixture for 2-3 minutes and switch off.
7. Once the hash brown crust is done, spoon the paneer and vegetable mixture into them. Top it with cheese and bake them in a preheated oven for 10 minutes or till the time the cheese melts. Remove from the oven and transfer Mini Hash Brown Quiche into a serving plate.
8. Serve these amazing Mini Hash Brown Quiche with Fresh Fruit Bowl Recipe and Cold Coffee Smoothie Recipe and ketchup for a wholesome breakfast.