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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hash Brown Quiche Cups Recipe

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This recipe for Hash Brown Quiche Cups is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large egg
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen shredded hash brown potatoes, thawed
1/4 cup shredded Asiago cheese

FILLING:
3 large eggs
1 tablespoon minced fresh chives
1/3 cup shredded Colby-Monterey Jack cheese
1/3 cup fresh baby spinach, thinly sliced
2 bacon strips, cooked and crumbled

Directions:
Directions:
1. Preheat oven to 400°. Grease eight muffin cups.
2. In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake 14-17 minutes or until light golden brown.
3. For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake 6-8 minutes longer or until a knife inserted in the center comes out clean. Yield: 4 servings.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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