Irresistible Mini Quiche with Hashbrown Crust Recipe Ideas
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Author:souzanfood
Total Time:55 minutes
Yield:12 servings 1x
Description
Discover delicious Mini Quiche with Hashbrown Crust recipe ideas that redefine brunch Easy crispy and irresistibly tasty for any occasion
Ingredients
Scale
2 cups of frozen hashbrowns, thawed
1 cup of shredded cheese (cheddar, Swiss, or your choice)
4 large eggs
1 cup of milk
1 cup of chopped vegetables (bell peppers, spinach, onions, etc.)
1 cup of cooked protein (bacon, ham, sausage, or left-over chicken)
Salt and pepper to taste
Cooking spray or olive oil for greasing the muffin tin
Instructions
Preheat your oven to 425°F (220°C).
In a mixing bowl, combine the thawed hashbrowns with a pinch of salt and pepper. Spray a muffin tin with cooking spray or oil. Press the hashbrown mixture firmly into the bottom and up the sides of each muffin cup.
Place the muffin tin in the oven and bake for about 15 minutes, or until the edges are golden brown.
While the crust is baking, whisk together the eggs and milk in a large bowl. Add in salt and pepper to taste.
Once the hashbrown crust is ready, remove it from the oven and start adding your fillings. Begin by sprinkling the cheese at the bottom, followed by vegetables and protein. Pour the egg mixture over the top until it reaches just below the rim of the crust.
Return the muffin tin to the oven and bake for 20-25 minutes, or until the egg is set and the tops are slightly golden.
Let the mini quiches cool in the tin for a few minutes before carefully removing them.
