 Hi, I'm Amelia. Welcome to the Produce Made Simple Kitchen. We're here to inspire you to eat more fruits and vegetables. Today we're making a beautiful quiche featuring Ontario mushrooms and potatoes. Start by brushing some melted butter on the bottom and sides of your muffin tin and set aside. Next, peel and grate your potatoes using the largest holes on a box grater into a clean dish towel. Roll and gather the ends, squeezing to get rid of excess moisture. Transfer the potatoes to a medium mixing bowl and add the egg, remaining butter, salt and pepper, tossed to combine. Press the potato mixture into the prepared muffin tin with your fingers, covering the bottom and sides evenly. Transfer the muffin tin to the oven and bake until the potatoes are set in golden brown, approximately 10 to 15 minutes. While the potatoes are cooking, it's time to work on the filling. Heat a little bit of oil in a large non-stick skillet over medium heat. Saute the onions for about a minute then add the mushrooms. Sprinkle with a little salt and pepper and cook, making sure to stir frequently until the mushrooms release all of their moisture and get browned and slightly crisp. Remove the muffin tin from the oven and let cool for 10 minutes. Reduce the oven to 350 degrees. Whisk together the eggs, cream and goat cheese. Season with a little salt and pepper. Once the mushrooms and onions are cooked, add them to the egg mixture and pour over the potato crust. Sprinkle with some herbs of your choice and return to the oven for 15 to 20 minutes. Allow everything to cool for at least 15 minutes before serving. Mmm, these smell delicious and the great part about them is that you can take them for breakfast or lunch and they freeze really easily, making it super convenient. Thanks so much for watching. For more produce made simple, be sure to like, comment and subscribe. See you!