Mini Quiche with Hash Brown Crust
These mini quiche are soft and fluffy, loaded with protein, and have a cheesy, crispy hash brown crust.
Equipment
- Mixing Bowls
- Muffin Tin
- Oven
Ingredients
Crust
- 2.5 cups hash browns
- 3/4 cup fat free cheese
- Salt and pepper
Filling
- 2 slices Bacon Cooked and chopped, approximately 1/4 cup
- 10 Eggs medium, or 8 large
- 1/4 cup Milk any milk works
- 3/4 cup Spinach finely chopped
- Everything bagel seasoning
Instructions
- Preheat oven to 375.
Crust
- If using frozen hash browns, thaw them in the fridge for 24 hours or at room temp for 2 hours. Combine hash browns with shredded cheese, salt, pepper in mixing bowl.
- Spray muffin pan well with cooking spray, and fill each with 1/4 cup of the hash brown mixture. Press firmly to create outer crust. Bake for 25 minutes, until lightly browned.
Filling
- Cook bacon and chop finely. Chop spinach. If using frozen spinach, microwave for 1 min, until thawed, and press out any excess water.
- Beat eggs with milk and season with everything bagel seasoning or salt and pepper. Add bacon. Break up spinach and gently fold in as the last step.
- Remove hash brown crusts from oven, fill each with egg mixture (approximately 3 tbsp in each cup).
- Bake for 15-20 minutes, until eggs are completely set. Allow to cool slightly and enjoy!
- Store in an airtight container in the fridge. Reheat in the microwave (45 sec) or oven (375 for 5-6 min).
Nutrition
Calories: 129kcalCarbohydrates: 10gProtein: 10gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 141mgSodium: 316mgPotassium: 242mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 4mgCalcium: 135mgIron: 1mg
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