Mini Duck Egg Nests

duck-egg-quiche-with-shoestring-hash-browns

Mini Duck Egg Nests may be small in size but definitely not small on flavor! These little beauties may look fancy but they are super simple and will be something you will want to make frequently.

Mini Duck Egg Nests
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Servings Prep Time
8 people 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
20-30 minutes
Mini Duck Egg Nests
Votes: 0
Rating: 0
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Servings Prep Time
8 people 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
20-30 minutes
Ingredients
For the mini quiches
For the shoestring hash browns
Servings: people
Units:
Instructions
  1. In a large cast iron skillet, heat the olive oil. Add the onions and sauté until slightly translucent. Add potatoes. Salt and Pepper.
  2. Continue to cook until potatoes have browned and onions have caramelized. Stir constantly with wooden spatula. About 10 minutes. Once finished, remove from heat. Drain on paper towel.
  3. Preheat the oven to 350 degrees. Arrange the prepared pastry shells on a baking sheet. We used the VIP pastry shells found in the freezer case at the local grocery store.
  4. Chop the broccoli and mozzarella and put equal amounts into each pastry shell.
  5. Using a large glass bowl, crack the duck eggs and whisk with half n half and Cajun seasoning until well blended. Pour evenly into pastry shells. Press down gently with a fork to remove any air bubbles.
  6. Bake in the oven until middle of quiches are set. Takes about 20-30 minutes depending on your oven.
  7. Remove from oven and let cool slightly before trying to take the quiches out of their foil pans to serve.
  8. Plate a single quiche and top with the lovely shoestring hash browns.
Recipe Notes

Use what you have on hand...and feel free to make this with any style of quiche that you like. Heck, add bacon if you so desire. Make this one yours!

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Potato Picadillo

Potato Picadillo

Meat and Potatoes, what could be better?  Spicy with a hint of sweetness from the golden raisins makes this a dish a delightful change from the typical tomato based picadillos.  This version of Potato Picadillo was born from the recipe that I use for the filling for meat empanadas.  Throw in some pan fried potatoes and a couple of corn tortillas, and you have yourself a delicious meal that will satisfy even the pickiest of eaters.

Potato Picadillo
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Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Potato Picadillo
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Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat a large non-stick pan on medium high. Sauté ground meat until cooked thoroughly and browned.
  2. Add salt, pepper, chili powder, paprika, cumin, garlic. Once evenly mixed, add golden raisins and green olives. Reduce heat to low.
  3. Preheat olive oil a large cast iron skillet over medium high heat. Add potatoes, sprinkle with Cajun seasoning. and cook to a golden brown.
  4. Transfer the meat mixture to the potatoes and add chicken broth. Mix well.
  5. Cover and allow to simmer for 15-20 minutes.
  6. Warm a few corn tortillas and serve on the side.
Recipe Notes

I was lucky enough to find some artisan corn and green chile tortillas at my local grocery store. This dish could also be served over rice.

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