Mashed Potato Mini Quiche
I don’t know why that when I make mashed potatoes, I always make way too much. Later, sitting in the fridge is a bowl of leftovers just staring at me…what to do with it? I also have this thing that when I eat leftovers, I usually don’t like to eat them they same way as the night before….it has to be something different. So there goes the option of just eating mashed potatoes again! I’ve come up with a few good uses in the past, but I have to say, this one turned out much better than I expected. It is so easy and so good. I can see making a bunch of these and grabbing one to go on a busy morning. What do you think?
Mini Mashed Potato Quiche
- Leftover Vegan Mashed Potatoes (Click link to get recipe)
- Red Onion (Diced)
- Roma Tomatoes (Diced)
- Daiya Vegan Cheddar Cheese Shreds
- Parsley Flakes
- Chili Powder
- Egg Beaters (egg whites)
- Soy Milk or Soy Cream
Place an ice cream scoop size spoonful of mashed potatoes into greased muffin pan
Top with onion, tomato and cheese
Pour in Egg Beaters to top of muffin liner.
Add a dash of soy milk or cream, paprika, chili powder, and parsley flakes to the top of each.
Bake at 350 degrees for approx. 25 minutes until cooked through.
Remove from pan and serve.