Muffin Tin Low Carb Potato Quiches
-
1hr20m -
12 -
Easy
Recipe credit to Mandy Maiorano
Ingredients
Method
STEP 1
Preheat the oven to 200℃. Microwave the potatoes for 10-15 minutes, depending on their size, until tender. Line each slot of a muffin tray with baking paper. Slice the cooked potatoes in half and place them into the muffin tray. Using the bottom of a heavy glass, gently press each potato half to flatten and spread it, forming a base that covers the sides of the tin.
STEP 2
Drizzle olive oil over the top of the potatoes and season with salt and freshly ground black pepper. Bake for 30-35 minutes or until golden brown.
STEP 3
While the potatoes are baking, whisk the eggs in a bowl, then add garlic powder, nutmeg, and cream.
STEP 4
Remove the potato base from the oven and add spinach, tomatoes, and spring onions. Pour egg mixture over the top. Top with cheese.
STEP 5
Bake for 20 minutes or until set. Allow to cool slightly in the tin before removing. Serve warm, at room temperature, or pack for lunchboxes.
| Average Quantity | Per Serving | %RDI* | Per 100 g |
| Energy | 104 kcal (435 kJ) | 5% | 95 kcal (409 kJ) |
| Protein | 4.8 g | 10% | 4.36 g |
| Total Fat | 5.74 g | 8% | 5.2 g |
| – Saturated Fat | 2.76 g | 14% | 2.5 g |
| Carbohydrates | 8.08 g | 3% | 7.34 g |
| – Sugars | ~1.5 g | 2% | 1.36 g |
| Dietary Fibre | 1.26 g | 4% | 1.15 g |
| Sodium | 81 mg | 4% | 74 mg |
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