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Hash Brown Quiche Cups

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

  • Preheat oven to 400°. Grease 8 muffin cups.
  • 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.
  • 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.

  • Freeze option:Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a baking sheet in a preheated 350° oven until heated through, 5-10 minutes.
Nutrition Facts
2 mini quiches: 180 calories, 11g fat (5g saturated fat), 205mg cholesterol, 375mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 medium-fat meat, 1/2 starch.
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