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Mini Quiches with Hash Brown Crust

Mini Quiches with Hash Brown Crust

Cooking brunch for a group can be a lot of work but I’m always looking for options to upgrade the basic scramble. One of my “go to” recipes has long been baked eggs. They’re simple to do and a great way to cook a large batch of eggs in a short period of time. Plus any number of additions can be added to accommodate multiple tastes in the family.

I’ve cooked eggs straight up with the eggs baked directly in muffin tins or lined the cups with a thin slice of ham. This is another fun and tasty way to make a batch of eggs for brunch, Hash Brown Baked Quiche Cups.

I use our basic quiche recipe, with shredded potatoes instead of pastry crust. The potatoes add heartiness to the quiche, and a crunch.

For this recipe I add grated Jarlsberg, a nutty Norwegian cheese, but Gruyere is another great option. You can use freshly grated potatoes or Simply Potatoes, which are precut potatoes found in the dairy section of most food markets, are a huge timesaver and the quality is excellent.

Perfect for breakfast or brunch, these mini quiches are also wonderful served with a side salad for a light dinner.

Mini Quiches with Hash Brown Crust

For the hash brown crust:

1 package hash brown potatoes, 20-ounces or about 4 cups freshly grated potatoes

2 tablespoons melted butter

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

½ teaspoon cayenne pepper

For the quiche:

5 extra-large eggs

2 cups half and half

½ cup grated Jarlsberg cheese

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne pepper

Optional ingredients:

Bacon, cooked until crisp, then chopped

Diced tomatoes

Chopped scallions

In a large mixing bowl add the hash brown potatoes, the melted butter, olive oil, kosher salt, black pepper and cayenne pepper. Stir together until seasonings are evenly mixed into the potatoes.

Thoroughly spray the inside of 6-8 large muffin cups or 12 standard size muffin cups. Evenly divide the hash brown potatoes between the cups.

Firmly press the hash browns into the muffin cups creating the crust. (The bottom of a small cup works well for this.)

Bake for 15 minutes in a 400-degree oven until the hash browns are tender and the tops are starting to crisp.

While the hash browns are cooking whisk together the eggs, the half and half, shredded Jarslberg cheese, kosher salt, black pepper and cayenne pepper.

Add any optional ingredients into the hash brown crusts such as chopped tomatoes, bacons, scallions – or a combination.

Fill with the quiche mixture and return the pan to the oven.

Lower the temperature to 350-degrees and cook for 20 minutes or until the quiche filling is just set in the center. (If the tops of the hash browns start to brown too much, lay a sheet of foil loosely over the top of the pan.)

To remove, use a small spatula and work around and under the quiche.

Creamy quiche baked in a hash brown crust!

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