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“General guidelines from Mark Bittman, but I added more stuff to the quiches. I mostly used what I had in the fridge, kitchen-sink style!”
READY IN:
55mins
SERVES:
4
YIELD:
4 ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. On roasting pan or cookie sheet, place 4 ramekins.
  3. Spray ramekins with canola oil spray.
  4. In ramekins, layer frozen shredded potatoes on bottom of cups. Spray again with canola oil spray.
  5. Cover with aluminum foil and cook in oven for 15 minutes, or until potatoes are cooked to desirable doneness. (Less for soft potato bottom, more for crispy potato bottom.).
  6. Saute chopped onions while potatoes are in the oven.
  7. When potatoes are done, put a layer of onions on top of the potatoes in the ramekins, then a layer of cooked ground beef, then a couple of broccoli spears on top.
  8. In a mixing bowl, combine eggs, half-and-half, and salt and pepper to taste.
  9. Pour over ramekins equally, with a little room at the top.
  10. Cook at 350 for 35 minutes. Place a piece on top of each cup, then finish in the oven for 5 minutes.
  11. Quiches should be very slightly wiggly in the middle.

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