These festive mini potato quiches with sautéed onions and mushrooms make a mouthwatering appetizer.
Using a mixer (preferably with a cookie hook), knead the dough ingredients.
Roll the dough to an eighth-inch thickness. Using the rim of a four- and- a- half-inch circle pan, cut five dough circles. Press each circle into a four- and- a- half-inch pan.
Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10–15 minutes.
Mix the potatoes, margarine, egg, salt, pepper, and onion powder. Set aside.
Sauté the onions until golden. Add the mushrooms and sauté for an additional 10 minutes. Set aside.
Remove the pans from the oven.
Spread a quarter cup of the potato mixture in each pan. Spread a heaping tablespoon of the onions and mushrooms over the potato layer. Top with an additional quarter cup potato mixture.
Roll the remaining dough into an approximately 15- x 11-inch rectangle. Cut 15 strands (three per mini quiche), each about a quarter inch wide. Use the strands to form five braids.
Press each braid along the inside edge of a pan to create a nice edge. Brush the braid with egg wash.
Bake at 350 for approximately 30 minutes. Top with remaining onions and mushrooms.
• For a simple look and to save time, omit the dough braids and onions. Instead, bake the quiche covered for 40 minutes. Sprinkle cornflake crumbs on top and bake for an additional 10 minutes, uncovered.
• This can also be made as a nine-inch round potato quiche and served as a side dish. Simply cut a nine-inch circle of rolled-out dough and place it in a nine-inch pie plate. Bake at 350 degrees Fahrenheit for 15–20 minutes. Remove the pan from the oven. Cover the dough with half of the potato mixture. Layer the onions and mushrooms over the potatoes (leave some over for topping) and cover them with the rest of the potato mixture.