1/2 cup shredded cooked potato (*)
4 Tablespoons shredded cheddar cheese
1/2 Tablespoon butter
3 cremini mushrooms, diced
2 large eggs
2 Tablespoons whipping cream
salt
pepper
2 5" round quiche dishes

Press the potato into the the bottom of the quiche dishes. Sprinkle with 2 tablespoons of the shredded cheddar cheese for each. Over medium heat in a small pan, melt the butter. Add the mushrooms and a pinch of salt and cook for about 2 minutes. Divide evenly over the two quiches. Beat the eggs with the whipping cream and pour over the two quiches. Sprinkle each with a pinch of salt and freshly ground black pepper. Bake at 350 for 15 minutes. Let rest 1 minute before serving with a bit of creme fraiche (or sour creme).

(*) You can go all the way here and julienne potatoes on a mandolin, then bake till tender to create a nicely textured potato crust. Or you can use some almost baked tater tots. I actually used a bunch of leftover Kentucky Fried Chicken Potato Wedges. I just cut off anything that was a bit to hard and tough, and diced the rest, then pressed them into the dishes.

Wonderful!

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