Description
These Potato Quiche Cups are a delightful twist on traditional quiche, with a crispy hash brown crust and a flavorful egg filling loaded with spinach, cheese, and tomatoes. Perfect for breakfast, brunch, or a light meal!
Ingredients
Units
Scale
For the Hash Brown Crust:
- 1 (20 oz) package shredded hash browns
- 3 tablespoons melted butter, divided
For the Egg Filling:
- 1/3 cup onion, finely chopped
- 1/2 teaspoon garlic powder
- Pinch of nutmeg
- Pinch of white pepper
- 1/4 teaspoon smoked paprika
- 7 eggs
- 3/4 cup heavy whipping cream
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach, chopped
- 1 1/4 cup cheddar or Swiss cheese
- 1 cup grape tomatoes, some halved and some quartered
Instructions
- Preheat and Prepare: Preheat oven to 400˚F. Grease 18 muffin cups with 1 tablespoon melted butter. Divide hash browns between cups, about 4 tablespoons for each one. Press into bottoms and then brush with 1 tablespoon butter. Bake for 15 minutes.
- Prepare Egg Mixture: Beat together remaining butter with onions, garlic powder, nutmeg, white pepper, paprika, cream, milk, salt, pepper, and eggs. Fold in spinach. Divide egg mixture between cups and top with tomatoes.
- Bake: Bake for 15-20 minutes or until eggs are set.
Notes
- You can customize the fillings by adding cooked bacon, ham, or different types of cheese.
- These quiche cups can be stored in the refrigerator for a few days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 quiche cup
- Calories: 295
- Sugar: 2g
- Sodium: 321mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 225mg
