Hash Brown Quiche Cups

Hash Brown Quiche Cups

from tasteofhome.com
1 servings

Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa

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

  1. 1

    Preheat oven to 400°. Grease 8 muffin cups.

  2. 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 until light golden brown, 14-17 minutes.

  3. 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 until a knife inserted in the center comes out clean, 6-8 minutes.