Ingredients
Method
- Preheat oven to 375 degrees. Grease four of the cups in a muffin pan. Add ¼ cup water to each empty cup (or cook high protein simultaneously in remaining cups) so that they cook evenly.
- Melt the butter into a nonstick skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the grated potato and cook for five more minutes, stirring at times. Remove from the pan and set aside.
- Meanwhile, mix together eggcellent mix with rice milk, salt and pepper in a bowl. Add low protein bread pieces. Let mixture sit for 5 minutes to soften the bread. Add cheese, crumbled Breakfast Strip and cooked onion and potato mix.
- Divide the mixture into the four greased muffin cups. Bake for 25 minutes until set.
- Let the quiches cool in the muffin tin for at least 20 minutes before eating. They are very gummy when hot, but as they cool the texture improves. Serve warm or at room temperature.
Notes
OPTIONAL TOAST CRUST: Since the toast cups take up space in the muffin tin, the above recipe makes 6 quiches at 45 mg each With a rolling pin, flatten 6 slices of low protein bread (only ¾ slice used of each) slightly. With a 4 ¼ inch round cookie cutter, cut into 6 rounds. Cut each round in half, and brush both sides with melted butter (2 tablespoons total). Press both halves in each muffin cup, overlapping slightly and making sure the bread comes up to the edge of the cup. Use extra bread to patch any gaps. Bake at 350 degrees for about 15 minutes until lightly toasted. Remove from the oven. Pour quiche mixture on top of the toast cups. Cook as directed above.
