Muffin Tin Low Carb Potato Quiches

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